On the nose one will be greeted with some familiar varietal characteristics of lemongrass, guava, honeydew melon, fennel bulb and grapefruit zest, alongside a warm brioche note derived from barrel fermentation and lees stirring post fermentation. These barrel ferment characteristics flow on to the mouthfeel of the wine, where typical bright Central Otago acidity is somewhat tempered and balanced mid-palate by a gentle creaminess and textural interest before finishing with a refreshing dryness.