”Whole-bunch pressed to French oak puncheons, 30% new, with a third undergoing malolactic fermentation; left on lees without stirring for 11 months then another 2 months in tank before bottling. A tight, restrained offering with wafts of citrus and fresh herbs across a superfine palate led by racy acidity. It’s refreshing, juicy and while pleasing now, it’s best days are ahead of it given more time to unfurl.”