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 100% wild yeast, fermentation occurred over a two week period. The wine spent 11 months on the lees. New and second fill, small French oak barrels were used.

Bold and powerful citrus burst, mouth-fillingly rich and creamy vanilla with beautifully integrated oak. Drink now or save for another 2 years.