Complex and intriguing aromas of grapefruit, new season stone fruit and freshly baked apple pie with hints of roasted fig. Vibrant and lively acidity with great flavour persistence and subtle texture from the lees and oak ageing.

FOOD SUGGESTION: Scallops with sweetcorn purée and pancetta crumb. For a more peculiar pairing try our suggestion of Mac & Cheese, peanut butter toast, Anzac biscuits, buttered popcorn or Hot Cross Buns.
CELLARING: 1 - 5 years
SERVING TEMPERATURE: 10-13 ̊C
ALCOHOL: 12.0%