The Winemaking: Fruit was harvested at night and gently de-stemmed. Approximately 10% of this wine was fermented in new French oak and matured for 3 months; the remainder was fermented in stainless steel with a selection of wild and cultured yeasts. The Wine: Complex oak derived spices with underlying nettle, currant leaf and wet stone characters. The wine has a soft, gentle texture with fine persistent acidity which carries the flavours along the palate. The finish is dominated by nettle and currant leaf flavours. Serve with Onion & Goats Cheese Tart.