Grapes were hand-picked and chilled overnight before processing to minimise oxidation. A combination of whole bunch and destemmed fruit, wild yeast fermentation in 100% French oak on some juice solids. A very small portion of the barrels go through malo-lactic fermentation.
Only the best barrels are selected for The Kay, Named after Kay Joyce, much loved matriarch of the Joyce family.
A harmonious combination of peaches with cream and toasted hazelnut roll seamlessly over the palate. Hints of flint and minerality provide intrigue while mouth-watering natural acidity provides exceptional length.