(2023) One of the most elegant and well-mannered wines here, not chasing too much 'flint' or sweet fruited ripeness. Interestingly, the only wine under natural cork and sealed with wax. This comes from 25-year-old vines planted on gravel in the Heretaunga Plains. Wild fermentation lasted three weeks and after malolactic fermentation it spent 10 months in mainly old french barrels. Baked apple pie, peach and lime aromas are rounded, clear and crisp. There's a light kaolin earthiness. In the mouth the fruit flits between limey, fat citrus and a more exotic nectarine and mango, but then the core of acid here powers through. The oak plays a very intelligent supporting role, never dominating but coaxing the wine into a lightly grippy, nutty finish.