Whole bunch pressed and transferred to barrel without settling. Wild ferment, in an aged French oak barrel. 12 months on lees in barrel, then aged on light lees for 5 months in barrel prior to bottling unfined and unfiltered in August 2024.

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: 24 April 2023.

Lemon straw hue. Mineral, complex nose of flint, toast, mascarpone, mandarin peel, orange blossoms and cashew nuts. Great depth. Concentrated, focused flavours envelop the palate with bursts of acidity and a phenolic breadth this site always delivers. Lemon curd, mandarin, ocean mist, toasted nuts and creme brulee flavours unfold. Great length and drive with saline acidity.