(2022) A single vineyard Pinot, clone G5V12, grown organically 30 kilometeres from the coast. Fermented with indigenous wild yeasts, 25% whole bunches, and spending eight months in French oak puncheons, 20% of which were new. Delicate colour. Another very fragrant, perfumed Pinot. There is a hint of cocoa in the background here, fleshy red fruit too. On the palate this is the sweetest fruit of the line-up so far, really charming and ripe, quite plump, with a cool combination of acidity and very tight, fine tannin. Great length here.

(2017) All whole bunch made in 100% new oak puncheons. Tight and sinewy, so much tannin and acid concentration, the palate very firm and juicy, tight and certainly feels as if it needs some time.

(2017) Earthy, rich, roasted chestnut touches. Very firm and juicy in the mouth, plenty of oak and tannin and firm juiciness, a very direct, solid structure that suggests it will need time.

(2017) 30% whole bunch fruit, 40% wild yeast and 18 months in oak. A lovely briar and soft truffle and berry fruit, there's a touch of Chinese dried plum and flowers. There's plenty of weight, texture and sweetness, but it has structure with the spicy, chocolatey tannins and a firm plum skin acidity. My style of Pinot, and delicious. Note price and UK stockist quoted at time of review is for the 2013 vintage.

(2017) A little coffee and gravy browning character, with a lovely hint of roses and exotic spices, more briar and rhubarb and beetroot, and shows how beautifully these wines age, with fine balance and a ripe sweetness and good texture.