Grapes were picked at 23.0°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 an 9-day period. The wine spent 9 months on the lees in 30% new French oak and 70% second and third fill barrels.

Yellow straw colour. Subdued nose with vanilla and marmelade. Citrus peel and butter on the full palate with a crisp and lingering aftertaste. Lengthy and refined with a steely minerality on the finish.  Drink through 2030.

Vintage Grapes were harvested 2 weeks later than usual due cooler climate conditions. The cooler climate resulted in wines with a natural high acidity and low pH levels.
Analysis Alcohol 14.0%; Total Acidity 6.4 g/l; Residual Sugar 2.4 g/l; pH 3.46