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A fresh modern Australian style, citrus driven and complemented by the subtle use of oak. 50% of the wine was fermented in new French oak Hogsheads and was matured for around 100 days with daily barrel stirring. The oak component is unobtrusive yet critical to the overall aroma and texture.
Pears and pear Danish assail the nose nearly overriding the subtle incantations of citrus blossoms and delicate bath salts.
On the palate endless layers of sun warmed pears and enchanting whispers of cinnamon and cardamom with a creamy mouthfeel and a fresh slightly citrus finish.
