From sustainably farmed vineyards in Santa Barbara, de-stemmed and fermented in small stainless steel tanks with around 10 days on skins before pressing to barrel for secondary fermentation. Zero sulphur additions until March when racked to tank before bottling.
Fresh and lively on the nose with aromas of blueberry, blackberry and mace. Quenching acidity is married to flavours of blue fruits with a touch of pink peppercorn. Bright, juicy and pure, softly textured even at this youthful stage, this is a vibrant and fresh style that could be served slightly chilled.