This wine was 50% fermented in new French oak, mainly 500L puncheons and 50% stainless steel. The wine was stirred in tank every two weeks to give more mouthfeel. As soon as the ferment finished the wine was blended and bottled early to retain the freshness. The resulting wine is a more fruit driven style than the Holyman style. It is fresh and showing some hints of citrus with underlying Beurre Bose pear and just a touch of oak to help give weight in the mouth. The long finish with the customary Stoney Rise acidity makes us think that while the wine will be great with oysters and Szechuan chilli prawns, it will appreciate sometime in the cellar.