Sourced from the Lollipop Hill block—halfway up the hill on the right-hand side as you drive toward the winery—this wine comes from sandy loam soils and is crafted with an emphasis on texture and aromatic finesse. Foot-treaded to extract subtle stem and skin aromatics, then gently pressed and fermented in neutral barrels. Lees were stirred every two months before the wine was racked to stainless steel drums and aged for an additional 4–6 months before bottling. The result is an elegant, structured white with delicate aromatics of citrus, white flowers, and honeysuckle. Medium-bodied, with lemon-bright acidity and grapefruit on the palate, finishing with a distinctive salted lemon peel note.