The wine is full of peaches and mild tropical fruits on the nose with an underlying savoury layer. Upfront there is an abundance of stone fruit while barrel fermentation has allowed the palate to fill out and deliver a complex wine with creamy cashew and savoury nuances.
The fruit was pressed to stainless steel tank for a light settling before being transferred to French oak barrels for fermentation. Post fermentation the barrels were stirred weekly before being transferred to tank after 3 months in barrel. The result was a wine with good generosity and texture from barrel fermentation while maintaining nice bright acid lines. No fining required and filtered to barrel.
The conditions at the Poachers vineyard were ideal in 2017 vintage, with well-spaced rain events and generally warm days and cool nights, yields were modest.