Pale gold in the glass with citrus, stonefruit and biscuit aromas. The body is juicy and gently textured with continued citrus and stonefruits on the palate.

No need to cellar, this wine is at it's prime now.

"After picking and pressing, the individual parcels were fermented with 25% oak at warm temperatures. At the end of fermentation, the wines were ages on yeast lees for four months. Some parcels' lees were stirred in tank to add mouth-feel and generosity. Portions of this wine undertook full malolactic fermentation to enhance the texture. Prior to bottling the wine was fined using traditional methods." - Mud House notes

Marlbororugh, New Zealand

13% abv.