Following a low cropping season, fruit was hand harvested from our Uley vineyard in the Piccadilly Valley on March 9 at an average Baumé of 12.8°. Following whole bunch pressing, partially settled juice was transferred to new, one and two year old French oak barriques for wild yeast and partial malolactic fermentation. After 10 months of maturation in barrel, the wine was transferred to tank, stabilised and bottled on 4th February 2013. Characters of citrus, stone fruit, honeysuckle and cashews are complemented with oak-derived toasty, smoky notes. A rich and lingering palate is balanced with fresh natural grape acidity.