The juice goes to barrel straight from the press tray with no addition of yeast, nutrient or enzyme. Once the juice is in barrel a small amount of sulphur is added and then we wait, usually about five days, for the fermentation to begin. The wine spent 10 months on yeast lees in French barrels, of which 25% are new, and was bottled in mid-February. Typical and distinctive aromas of grapefruit and lemon with jasmine blossom lift from the glass and with time gently creamy and savoury aromas emerge. The palate is fresh, chalky, zesty, harmonious and quite smooth. It’s early days and three years of careful cellaring will see a building of complexity and texture. – Michael Dhillon, Winemaker.