(2019) Around 20% matured in Burgundian oak (new) for six months. Lovely mealy richness to this aromatically, buttery Brazil  nut and a balance between the pear and butterscotch ripeness and oak, and the freshness of the cooler site. Lovely acid balance into a dry, long, finish.
(2019) From the second oldest Chenin vineyard in South Africa. Natural ferment in Louis Latour Burgundy barrels and matured six months, most in Noblot concrete eggs. Beautiful nose; quite mesmerising, with spices, Sandalwood and exotic fruit, nutty and creamy but with quince and orange and lots of complexity. The palate has a marzipan and marmalade richness, creamy, almonds, but a lovely freshness too, the inherent mango-like sweetness, cut by crisp apple acidity.
(2019) Subtle Whiff of smokiness, not too pungent or green, quite subtle lychee and tropical fruit, just a touch of leafiness. The palate has a lovely fresh green streak, lots of lemon and lime powering this, some fruit ripeness for sure, but plenty of acid punch, a bit of orange to soften the lemony tang.
(2019) Bush vine Grenache, planted on decomposed granite, this sees 21 days of skin contact, natural ferment and aged is in old Russian oak barrels, for six months. A light amber/orange colour, beautiful dried fruit and autumn leaves, umami characters, plenty of fat lemony fruit too. On the palate, loads of complex flavours, confit lemon and straw, a touch of marmalade and so savoury, but finishes with great clarity. A lovely wine, a few steps down the ‘natural’ path, and beautifully done.
(2019) This sees 10 months in oak, but only 15% of the blend, and all new French barrels. Beetroot, earthiness and smokiness, with dark fruit characters beneath. Not heavy or jammy, but the fruit in a savoury aspect, smoky and cherryish, but clean and very nicely balanced.