The results of the 2001 Reverse Osmosis experiment were very encouraging. We are now fine-tuning the use of this technology to where we have a more definitive style. At this stage we are picking the grapes on taste alone and using Reverse Osmosis to concentrate for alcohol structure and mouth-feel. The end result is a pale-straw coloured wine with complex grassiness, gooseberry, tropical and exotic fruit with hints of jasmine and mint leaf. The mouth feel is round and full with fine length after swallow due to the excellent (natural) acid balance.