The first release from Pooley's elevated site, northeast-facing. Whole-bunch pressed fruit is fermented in stainless steel with selected yeast and aged on fine lees for 6 months. This wine is a powerhouse, delivering complex flavors with a subtle citrus touch, showcasing quince paste, beeswax, floral notes, and savory hints. Its vibrant energy on the palate is both textured and finely balanced.

Fermented in old French oak, and with some extra time on lees, there is some texture and depth to the palate, as it encompasses a guava/ mango/ nectarine fruit salad of flavours.

Halliday Rating: 96 points