Ripe fruit was hand harvested, gently crushed and pressed. Cool fermentation was carried out in stainless steel tanks prior to a period of aging on yeast lees to add mouthfeel.

Aromas of apricot, pear and quince predominate with some nutty smoky characters. The palate shows focused, varietal ripe stone fruit with great weight and softness. It has good texture and some nutty/cashew characters leading to a persistent finish