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.

The nose opens gradually, initially offering aromas of green apple, lemon curd and yellow peach alongside hints of flint, oak char and puff pastry. A bright seam of acidity is balanced with concentrated fruit and flavours of salted biscuit and toast from maturation on lees in French oak barriques. Despite this savoury richness, the wine holds its freshness well with a bright and supple mouthfeel. The finish is long, mingling sweet and savoury notes of fruit and pastry, like a flaky apricot Danish.

"A brightly coloured green-gold with aromas of white peach, grilled nuts and a nice touch of sea spray. The palate is unctuous without being heavy, finishing saline and long. This is well structured; it should hit its peak over the next three to four years." - Philip Rich