Oak’s almond and baked bread bouquet sneak in, almost undetected. These cooler fruit flavours carry over, adding the cleansing acidity so suited to the palate’s otherwise more giving stone fruit flavours of peach and apricot; other fruits ping, too: mandarin, melon and rockmelon. The oak regime adds just a hint of creaminess, but a mere knife-point in terms of measurement and weight. The texture is welcoming and appealing, balanced in a cautionary way by the stoic acidity.