From granite soils, the grapes are handpicked across three pick dates;. the majority of the grapes were whole bunch pressed to stainless steel with 10% being barrel fermented. 20% stainless ferment on skins for two weeks; aged for seven months on the gross lees prior to racking. Aromas of fresh grass, green melon, and yellow nectarines burst from the glass with subtle notes of cucumber water, honeycomb and a ginger mojito evolving with time. The palate brings a macadamia nut oil profile with intense texture and grip. There is a good bit of acid initially that dissipates leaving a long, persistent and round finish.