”Fruit sourced from three sites, all hand picked and whole-bunch pressed. Wild fermentation eschewing mlf, but allowing texture via lees stirring and 40% new French oak. Matured in a mix of eight-month-old barriques and puncheons. It’s come together well, not overly complex but composed. Hints of stone fruit and citrus, spicy with the palate appearing soft, although there’s plenty of briny acidity.”