"There are hundreds of possible choices we should make in the winery to nurture nuance and complexity, but the wine is ultimately shaped by the site and the elements."
Museum release: Hand-picked on 28 March, whole-bunch pressed, wild yeast fermented in French oak puncheons (20% new, Vicard), 34% malolactic fermentation, nine months on yeast lees, filtered and bottled. Grapefruit, almond meal, Lemon pith and Kaffir lime.
