2008 saw a vintage of extremes, with record-breaking temperatures in March proceeded a cooler-than-average February, allowing for gentle ripening. With virtually no rain leading up to vintage, grapes arrived in excellent condition.  Hand-picked at first light and whole bunch pressed, the wine was barrel fermented in one-year-old barrels for six months, after which an intensive selection process was undertaken to create the final wine. 

Candied fruit and limes make up the delicate nose of this complex white.  The palate is light and minerally with a crisp finish.