(2023) From Adam Mason, who has a long track record as head winemaker for major South African estates, now making this on his own. Fermented with natural yeast, whole-bunch pressed for fermentation in barrel. Very little new oak, and ageing is for 10 months in 500 litre barrels. Very attractive, a touch of flintiness and creaminess, and ripe plush fruit. The palate has a lean, lemony strictness, but the wine finishes with gentle oak, more of that flint, and good balance.