Description
"Hand picked ripe fruit from the (dryland) Dead Mans Hill vineyard, 500 metres above sea level. Pressed to tank and racked away from the heavy solids, and cool fermented with natural yeasts and left on fine lees before bottling in June. A delightful aromatic wine with quince and tea-rose aromas, the palate flavours of ginger spice, lychee, quince and orange zest are backed by gentle acidity, great length and texture." - Winemaker Notes
