Hand Picked, whole bunch pressed, 80% wild yeast fermented and mlf in French barriques. High solids with weekly battonage.
Ripe peach, grapefruit peel, and fig, with oatmeal and toffee, cashew and Brazil nut. A hint toast combined with savoury notes from yeast autolysis, lanolin and a beautiful reductive flint note.
The palate combines all the above characters with a natural fullness and acidity, which perfectly balances the wine. The creamy structure and French oak enhances the very, very long finish.
James Halliday: “Whole bunch-pressed to assorted French barriques, before partial wild fermentation and mlf. On tighter reins than the regular cuvee this is almost skeletal of composure, etched with vanilla bean oak and the smoky crunch of mineral-inducing lees. The acidity, maritime and saline too, propels the wine long. It finishes with a flourish of nectarine, oatmeal and nougat. Ned Goodwin Published 01 August 2017.” Rating: 95pts.