The fruit for this premium wine from Seresin in New Zealand’s Marlborough region was hand-sorted and then whole-bunch pressed to retain purity of fruit characters. After pressing the juice was settled until it was crystal clear and then naturally fermented with wild yeast at cool temperatures until a perfect balance between sweetness and acidity was achieved. A small portion was fermented in old French oak barriques for four months for added texture and complexity. The nose exhibits floral and chalky aromas with a hint of beeswax. The palate is rich and concentrated with notes of dried peaches, lemon and honey. This wine brings together the extremes of sweetness and acidity creating a long and harmonious finish. Drink now or will reward careful cellaring for up to 15 years.