(2020) Naturally fermented with wild yeasts in a gently oxidative style, this blend of 50% Viognier, 29% Hárslevelu, 13% Sauvignon Blanc and 8% Semillon is aged on the lees in 500-litre French oak for just four months. It's a lovely, gossamer-light style, the oak adding little more than a sheet of almond over pristine, nutty orchard fruit, melon skins and lemon rind. Good sweetness and juiciness comes through on the palate, with plenty of fruit, but there's that lighter, clear, balanced and fresh acidity, and the natural ferment dry and nutty/herby character. Along with its medium body, that gives this an airy quality too. Watch the video for more information and food-matching suggestions.