Sourced from a single vineyard site in Gruyere, the fruit was lightly crushed and gently basket pressed, with the resulting free run and lightly pressed juice sent to tank for cooling. Chilled juice was transferred French oak barrels (50% new), for fermentation with a selected yeast culture. Matured in oak for 15 months with light lees stirring. No fining or filtration.

Notes of vanilla, biscuit and cream are layered across a backdrop of lemon juice, red apples and yellow peach. Fresh, linear acidity is balanced with concentrated fruit and flavours of oak spice and savoury oatcake, which complements the palate’s soft, full texture. The finish is long and textural, with lingering apricot and peach.