"The fruit was both machine and hand harvest before being gently pressed and cold settled. The juice was then fermented using pied de cuve in stainless steel and a small portion in neutral oak puncheons. The long slow ferment was finished off with organic yeast before being bottled. color of bright lemon. Aromas of cape gooseberry. Passionflower, Lemon curd. Croissant. River stone. Taste: Granny smith apple. Grapefruit zest. Yellow flowers. Grilled lime. Yellow pepper. Fresh cashew. Long textured finish"-Winery