(2023) Quite a different take this, I suspect some new oak in there and 75% went through malolactic rather than the 66% which is the more recent recipe. It certainly displays more creamy, nutty character, but the barrel is a lot less obvious than when last tasted in 2016. Instead it has a natural, lightly yeasty and earthy nose, more 'natural' feeling. The fruit is dense and peachy ripe, but great weight and texture here, length too, with relatively high total acidity to act as a counterpoint. Bottled in October 2011. pH 3.20 and acidity of 7.1 g/l. No UK retail stockists listed at time of review.