Hand bucketed from bins on a truck to our mini de-stemmer which was resting over a fermenter(which could not be moved once full). Wild fermented on skins for 21 days in our Whitlands winery/shed with daily hand plunging throughout. Basket-pressed, before resting in 100% old French barrique.
Nose of green mango, pistachio with a palate of fresh taut apricot and cardamom, really chewy finish with end of an HB pencil tannin. Best enjoyed with a tropical muesli bar (chewy not crunchy).