This carefully selected fruit from Richard McIntyre’s vineyard had an extended settling time prior to fermentation in French Oak barriques.  One fifth of the wine underwent a wild natural ferment.  Prolonged lees contact for five months, oak maturation for seven months and partial malolactic fermentation (60%) has enhanced the multi-layered texture and given weight to the round mouth feel.  Delectable stone fruit flavours  with supporting citrus notes has produced a seductive complexity, balanced structure and round finish.  Enjoy with grilled poultry, smoked seafood and roasted pork dished.  Best from now until 2023.