(2023) From grey silty loam soils, this was whole bunch pressed to French oak barrels; 228-litre and 500-litre, 30% new oak. Wild and cultured yeast were used, but there was no malolactic fermentation during 10 months in barrel. Fine oak aromas along with cool and precise lemon and nutty Cox's pippin apple fruit. Flint here too. In the mouth it fairly bursts with juicy flavour, moving from nectarine to lemon, the vanilla touch and smoky spice of the barrel plus alert acidity giving lots of character and lots of pleasure in this.
(2022) From vineyards planted in silica over sandstone in 1988 in the southerly Coal River Valley. Wild-fermentation and 12 months ageing in French oak barriques, one-third new. Lees was stirred monthly and the wine went through malolactic. Again, gunflinty smokiness all over the aromatics here, the most prominent example here of the style, some buttery toast and stone fruits beneath. The Palate bursts with sweet and ripe fruit, nodding towards the tropical, but focused around fat, sweet but sharp lime and lemon. Great length here, the balance very good as that flinty and salty aspect is present, but not overplayed. Delicious.
(2020) Lovely nose, loads of cream and spice, wild yeast and a touch of old barrel gives it some breadth and a creamy apple quality, a lemon peel character. Palate is rounded and relatively fat, but the acidity cuts through, a touch of spice rounding the finish.
