The grapes were hand-picked and carefully basket pressed, with only 60% of the extractable juice used to eliminate any potential broadness. No sulphur was added, and the juice was transferred to French oak barriques (10% New) without any settling or fining, where it underwent wild yeast fermentation. The wine was matured for 7 months, stirred monthly with the lees retained. No fining occured, just filtration.

This just has that something extra; it carries along in competent style but the sparks really fly on the finish. Its slippery and textural, though not oily, fresh with fruit, and then wild with dry spice, roasted nuts, fennel, fruit and mineral to close. You want more? It gives it to you.