The 2016 vintage began withwellbelow-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and set to give average to above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, though temperatures cooled down in the New Year and rainfall around veraison in late January brought reliefto the ancient, dry-grown vineyards.This was followed by further rainfall in early March which eased the stress on all varieties.

Lifted aromas of citrus blossom, kaffir lime leaf, bath salts and lime zest, with hints of stone-fruit, lemongrass and green peppercorns.

Intense and focussed, the palate shows concentrated flavours of zesty lime, ripe citrus and green peppercorn, supported by a pure, clean line of refined acidity and minerality, for a long, tight finish.

Bright, pale gold with vibrant lime hues.

Baked Trout with Fennel.

Fermented in tank and bottled post-vintage to preserve the delicate aromatic fruit characters.

The fruit matured with an earlier harvest, as predicted due to an early Easter. Open, light and airy vine canopies allowed for good flavour, sugar and colour and mature tannins to develop at harvest, which was overall characterised by average yields but very high quality.