About 40% of the fruit was destemmed and macerated on skins for 7 days. The remainder of the fruit was whole cluster pressed directly into neutral puncheons. It fermented with ambient yeast in puncheons.The two portions were blended together a month before bottling. Bottled unfined and unfiltered in May.
Nose – rooibos red tea, lemon oil, rosewater, fresh lychee, cheese danish, lavender laundry, ginger candy
Palate – quince, chamomile, dandelion, tangerine, mandarin/grapefruit pith, arugula