The 2016 vintage began with below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and set to provide 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/early February brought relief to early-ripening varieties in the Adelaide Hills, resulting in excellent conditions for natural acid retention and clean fruit. Further rainfall in early March, eased the stress on the late-ripening varieties, allowing them to mature towards a predicted earlier harvest due to an early Easter. Open, light and airy vine canopies allowed for good flavour, sugar, colour and mature tannins to develop at harvest, which was overall characterized by average yields very high quality.

Intense aromas of nashi pear, honeysuckle and almond blossom florals with nuances of ginger spice and underlying notes of white nectarine.

A focused medium bodied palate of stone-fruit is enveloped by elegant layers of baking spices, and beautifully balanced with fine acidity to create texture and a long, crisp finish.

Pale straw with gold hues.

Fermented in tank and held on lees for 6 months with regular stirring to build complexity.