(2017) Winemaker Luke Lomax says the philosophy is to look for balance between fruit, acid and phenolics and always lower alcohols. Crushed and fermented with wild yeast in 500l puncheons, no malo. Quite creamy and appley, the light earthinss and straw-like notes of wild yeast complexity, lime rind and a touch of spice. The palate shows lovely nuttiness and a bit of breadth of texture, but that taut mineral and lemon/apple dry acid and keenly juicy fruit concentration gives great clarity. Note price and stockist shown at time of review is for the 2014 vintage.