Medium gold with a touch of cyan and a nose of luscious white peach, fresh fig, lemon zest, toasted crumpets with butter and honey, cashew, raw pistachio, vanilla-rich creme brulee and a touch of Sicilian green olive.

In the mouth it’s creamy, gently saline, charged with tense acidity and textured with furry tannins that grip tight. As of right now, it’s quite firmly structured and needed some hours to unfurl and come together.

Generous flavours of Korean pear, white peach, slightly underripe nectarine, zesty lemon/lime, apricot nectar, toasted oats and caramelised white chocolate show their hand quite early in the arc and do their best to hold over a long, dry and phenolic tail that will surely evolve in time. A serious release of the Moss Wood Chardonnay.