(2021) From one of the driest vintages on record in Marlborough, again the recipe is similar to the 2019 with spontaneous fermentation in French oak barrels (8% new), though larger oak vats where not used. It spent 15 months in barrel on fine lees. Gorgeous nose, very white Bordeaux-like, with creamy almond and cashew over pristine white fruits. Again I get a touch of mint or mint humbug on this, but it is now all about that and the fruit, with no real sign of any pyrozene green characters. In the mouth a little toasty though also slightly more vegetal quality is very pleasant among the fresh citrus acidity and little suggestion of exotic fruit.