Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed. The juice gravity-flowed directly to barrel without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for four months before judicious sulphuring and a further seven months’ maturation in barrel before racking, blending and bottling.

BARREL SELECTION: A small number of artisanal coopers were selected, all from Burgundy and only French oak was chosen. Importantly, this wine was micro-vinified as a separate batch. In 2022, 50% was new oak; 100% using two 228 litre barrels.

ALCOHOL: 13.42%. RS: 1.6 g/l. TA: 7.2 g/l. pH: 3.19

TASTING PROFILE: An enticing aroma of crushed stones, white nectarine, Meyer lemon, and Valencia orange. This opens to a more captivating perfume-like quality that yields citrus blossom and tea rose. The wonderful, lifted quality pervades the entry, which is dominated by a distinct minerality that is woven with dusty mineral acidity, providing a linear experience. This has depth, complexity oscillating between nectarine flesh, tropical notes and rock scree. A long and focused finish that exhibits pithiness, this is ultimately a delicate wine that has subtle power that will reward time in the bottle.