Barrel fermented and left on the lees for a year. When decanted the bouquet opens up nicely with grapefruit, lemon zest and kiwi fruit; evolving to a more exotic mélange of guava and ripe peaches. The initial palate is loaded with tropical fruits, zesty lemons before fleshing out with succulent peaches. The intense citrus acidity wakes up your taste buds and lingers long after.