Ripe fruit was hand harvested, gently crushed and pressed. Fermentation was carried out in stainless steel tanks, prior to a period of ageing 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. This year with the aim of maintaining the balance of the finished wine, we have chosen to stop the fermentation process a little earlier to retain a slightly higher residual sugar.