Crushed and soaked for 2 hours prior to pressing. Wild ferment, in aged French oak barrels. 12 months on lees in barrel, then aged on light lees for 5 months in stainless steel prior to bottling unfined and unfiltered in September 2023.

Planted from 2000-2002 at 11,111 vines/ha and a second planting in 2018, farmed biodynamically from inception. Steeply inclined, east facing home block. Beautiful soils, with nut and crumb structure and great mineral fertility: 30% clay, 15% active lime.
Harvest date: 28 April 2022.

Pale lemon straw hue. Mineral complex nose of mandarin, cashew nuts, and crushed limestone. Great depth. Taught, focused flavours envelop the palate. Lemon curd, mandarin peel, nutty flavours unfold. Great length and drive with saline acidity.