(2021) From older vineyards and another season where yileds were reduced by cool spring weather. The juice was racked directly to French oak barrels (8% new) and large wooden casks for fermentation initiated by indigenous yeasts. The wine matured in barrel, on fine lees, for 11 months, before transferring to less oxidative vessels to finish ageing: stainless steel, concrete tanks and large format casks. Creamy, lightly nutty, but definitely Marlborough still,  with some tropical fruit character, lots of citrus and stone fruits, and really lovely, creamy- to almost minty acid quality that fills the mouth along with the sweet, buttery fruit into the finish. Intense and well-balanced.