”Hand-picked from a 3.2ha block planted '73, whole berries fermented in half-tonne fermenters with stalk baskets, some batches with 20% whole bunches, one batch with 100%, matured for 12 months in French puncheons (30% new). Bright, deep colour; right from the outset, very different to the other wines in the release, with more spring in its step, more stalky/spice flavours behind black fruits, peppery notes inlaid into the broader mosaic of a constantly changing colour.”