Fruit from Frankland River. The fruit was picked at night when the natural sugar levels were near 10 Baumé and the acid was in wonderful balance. Only the free run juice was retained and vinified at cool temperatures to preserve varietal flavours and aromas. The resulting wine was made in an off dry style which retains the natural fruit sugars in tandem with a zesty mineral acidity.

This wine is delicious low alcohol drinking. A highly aromatic, vibrant, off-dry style which retains the natural fruit sugars in tandem with a zesty, fresh,mineral acidity.