Crafted from carefully selected fruit sourced from Mount Riley’s Seventeen Valley, Anderson, and Renwick vineyards, this wine offers a captivating blend of B95 and 2/23 clones, resulting in a combination of ripe stone fruit with subtle citrus undertones. Handpicked and delicately whole bunch pressed, the juice underwent fermentation in 500L French oak barriques, where 30% were new, utilizing indigenous yeast for an authentic expression of terroir. Post-fermentation lees stirring bestowed weight, texture, and complexity, while the palate reveals a harmonious fusion of fruit concentration, mealy texture, and nuanced spice, seamlessly integrated with toasted nut accents. A bright natural acidity imparts balance and length to this wine, culminating in a beautifully structured and versatile expression, ideal for enjoyment now or cellaring up to 2028. Whether as an aperitif or paired with light red meats, chicken, seafood, or cheese, this wine promises a sensory journey of complexity and character.