(2019) From the Hemel-en-Aarde Ridge, made in an old Vaselin press with lots of oxygen, fermented in a foudre using wild yeasts. Gorgeous vanillin smoothness and oatmeal and crushed almond, a creamy apple fruit beneath, a touch of flint. The palate overflows with sweet, ripe nectarine, that superb juiciness and ripeness cut by a shimmering acidity into a long, layered finish.