Serve at 15–18°C. Rolled pork loin stuffed with wild fennel and mushroom.
Pale gold with almost translucent green tinged rim. Initially shy on the nose but in contact with oxygen, multi-layered nose of citrus peel, freshly cut mango, peach kernel , mandarin and hints of spearmint. Powerful entry onto the pallet with nuances of stone fruit, a wet pebble minerality and mouth coating vanillins. A certain degree of waxiness attributed to Malolactic Fermentation in barrel. A fresh line of acidity keeps the wine in balance. The palate is left with a long finish calling for contemplation on this most rewarding cultivar. This wine will benefit from cellaring, should temptation be conquered.