(2017) The biggest production, but still only 20,000 bottles. Quite a deep colour from late harvest grapes, 21 days beyond the normal harvest. Fermented in barrel, but barrels filled little by little, 30 litres per day, into a 300 litre barrel. Aged on lees with battonage for six months. There is a Botrytis character, lightly earthy and a touch yeasty, a dry but vivid apple fruitiness. The palate bursts with a vivacious fruit but such a rich creamy texture too. The fruit really powers on, but very dry, a tang of salt and lemon into a long, taut finish. Dry with only 2 to 3g/l residual sugar.