"Heady scents of cumquat marmalade, vanilla and candied citrus. There’s a slippery texture with a lick of creamy oatmeal, saline acidity pulsing through that puffy texture and a burst of lemon/lime freshness to finish. It has weight, texture and full flavour but retains personality, too.Subtle aromas of pear and stone fruits greet the nose with round lees enhances and fills the palate." —Mike Bennie for Gourmet Traveller

Barrel fermented, basket pressed, natural ferment.

Grapes were handpicked on Feb 12 and destemmed and held on skins for 24 hours, then basket pressed into seasoned oak and ferment started naturally. After fermentation it was topped sealed and stirred monthly for 6 months before racked and cross flow filtered into bottle. 

This wine's label features an illustration of the Fidler Beetle – Adults live on nectar and pollen from flowers, and occasionally leaves. The larvae (grubs) feed on rotten wood in the soil. Adults emerge from the soil in early summer to mate. The female lays eggs in rotting logs or damp soil under logs.  A lot of emphasis is placed on honey bees as pollinators but literally thousands of insects& mammals pollinate flowering plant species.