Bright, even, pale straw yellow. The nose is elegantly expressed, with aromas of stonefruit, quince, pear, soft floral, talcum and a touch of spice. Medium-full bodied, dry to taste, aromas of peach, quince, pear and apple interweave with ginger, lotus and talcum hints. The glossy, soft mouthfeel entices with brilliant acidity and delicate spice, driving a long and refreshing finish. A delicate and elegant expression with fresh acidity and juicy fruit. Match with scotch eggs and fish pate over the next 3-5 years. Estate-grown fruit, lightly crushed then gently whole bunch pressed, free-run juicy racked to stainless steel tanks fermented cool, the pressings and some free-run were fermented at warmer temperatures in older French oak hogshead(43%) with indigenous yeast.