The Winemaking: Fruit was harvested at night & gently de-stemmed. Approx. 10% of this wine was fermented in new French oak & matured for 3 months; the remainder was fermented in stainless steel with a selection of wild & cultured yeasts. The Wine: Complex oak derived spices with underlying nettle, currant leaf & wet stone characters. The wine has a soft, gentle texture with fine persistent acidity which carries the flavours along the palate. The finish is dominated by nettle & currant leaf flavours. Serve with Onion & Goats Cheese Tart.