The fruit was hand-harvested, hand-sorted and whole-bunch pressed, followed by natural primary fermentation with high levels of solids in 500-litre puncheons (mainly one-year-old wood) and partial malolactic fermentation and maturation on lees for nine months before bottling.
It’s a very inviting nose with scents of smoky lees, fresh nectarine, butter, cashew nut and oyster shell, leading a super tightly wound, intense, citric, pithy and vibrantly fresh palate that finishes cool and saline. There’s terrific intensity and drive as well as good complexity from the lees aging, while the punchy, saliva-inducing acidity screams out for food or further aging.