Grapes were picked at 24.7°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 14-day period. The wine spent 20 months on the lees in 100% new 500L French oak barrels.

Yellow straw in colour. Rich vanilla and ripe pineapple. Full and creamy on the palate with a vanilla toasty note from gentle use of oak. Marmelade and citrus notes on the aftertaste. Drink through 2030. Pairs well with creamy or spicy dishes and perfect with white roasts. Excels with any seafood dish.

Only 3700 bottles produced.