A blend of five different picks between the end of August and mid-September, the early pick designed to establish a core of bright citrus notes, and the later picks aimed at accentuating the tropical fruit thiols. Picked at night, 60% with 8 hours of de-stemmed skin contact to enhance thiol development and elevate mouthfeel. Fermented in a mix of stainless steel tanks (52%), French oak barrels (38%), a large oak foudre (6%) and a concrete egg (4%) for textural complexity with 5 months on lees.

Fresh and expressive, this bursts from the glass with aromas of floral peach, green apple and grapefruit with notes of cut grass and flint. Juicy pineapple, guava, kiwi and citrus flavours find textural roundness and length along the mid palate, finally cascading with racy acidity into a tangy, quenching finish.