"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."
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.
