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.

Only 3700 bottles produced.