The cool and moderate 2020 Vintage was perfect for prolonged ripening. The fruit was night picked on 12th March at an optimum 12.7 baume level, fermented and matured using French and American oak, with a major portion going through malolactic fermentation, plus weekly lees stirring.

The wine displays a bouquet of elder flower, toasted cashew nut, vanillin oak and yellow frangipani, with the palate delivering spicy melon, guava and peach, with hints of lemon sherbet and cedary oak. The vanilla and spice oak are balanced by quality fruit, creamy texture and crisp acidity, ideal to drink now or will develop with further cellaring.