This wine is sourced from the limestone-clay soils of the Cave Spring Vineyard, fermented using indigenous yeast and aged for 10 months on the fine lees prior to bottling. It's ripe and dry, with bright, fresh acidity and a rich mouthfeel. Look for pear, citrus and tropical fruit tones with a touch of spice and mineral and pair with roast pork, smoked-salmon pasta, or vegetarian curry. This wine is sourced from the limestone-clay soils of the Cave Spring Vineyard, fermented using indigenous yeast and aged for 10 months on the fine lees prior to bottling. It's ripe and dry, with bright, fresh acidity and a rich mouthfeel. Look for pear, citrus and tropical fruit tones with a touch of spice and mineral and pair with roast pork, smoked-salmon pasta, or vegetarian curry. 750 mL bottle