Lemon/straw in colour, its bouquet reveals a vibrant melange of green apple, lemon, peach and hints of acacia. Struck match notes and a flinty minerality add to the wine’s savoury complexity, with touches of vanilla and baking spices providing further interest. The palate is mouth filling, however there is a spine of refreshing acidity that gives the wine satisfying tension and a prolonged finish.

Burgundian style, the fruit was hand-picked and then the whole bunches gently pressed. The non-clarified juice was then put into large French oak barrels (puncheons), 70% of which were old in order to limit pickup of oak flavour. Fermented using indigenous yeasts, then matured on its natural deposits of yeast lees (sur lie), then through spontaneous secondary (malolactic) fermentation, approximately 12 months maturation prior to bottling.