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The choice was made by winemaker Ryan O'Meara to harvest grapes in two batches, a week apart, in order to capture a wider spectrum of flavours and aromas. Sourced from 45 year old dry-grown vines, where they were fermented separately and aged for six months on fine lees in stainless steel tanks, before blending and bottling. There's stunning energy, with a slight salinity extending across the palate. Aromatic notes hinting towards candied citrus fruits and granny smith apples deliver superb freshness too.