Colombard (100%)

Grapes were pressed and left to settle overnight before being moved to 4^th fill French oak barrels the next day. The wine was fermented naturally in barrels and left on the lees for 7 months. No finings or enzymes were used. Bottled in August 2024.

Delicate waxy texture with a creamy edge from lees contact. Crisp, fresh acidity balances the wine’s generous concentrated fruit weight. A beautiful minerality behind the trademark red apple skin aromas and the chalky soils of Lowerland shine through. Expect yellow fruit, lemon, peach, pomegranate, figs, caramelised apple and floral notes think daisies and white rose, laced with a touch of salinity.