(2023) From 70- 80-year-old vines, where the root system is believed to be over 300 years old, 10% of the blend is made up of Athiri and Aidani. Fermented in large, second-use oak barrels, it stays on the lees for 16 months, with some batonnage. There's a creamy and custardy aspect to the aroma, plenty of nutty oak evident, but then that mineral salts character comes through, along with ripe apple and pear. In the mouth there's plenty of presence, with a really tangy oranges and lemons fruit and acid, something a little bit flinty and herbal - maybe sage - then a long, quite rich and full finish where the acidity is perfectly balanced.