(2019) Harvested in separate tries between the 13th and 29th of September, two barriques of this wine were fermented with indigenous yeast, with zero sulphur added to the must. The ripest batches were destemmed and macerated with their skins for six days in stainless steel tanks before being put in to barriques to continue with spontaneous fermentation, again without added sulphur. Lightly cloudy and golden/straw in colour, the wine has a fine, yeasty and lightly earthy character, a hint of vanilla and ripe orchard fruit, a herbal, lifted quality too. It reminds me immediately of a Chardonnay from the Jura, with a vin jaune-like quality, very natural in feel. In the mouth copious sweet fruit, a touch of tobacco and plenty of lemon peel that is fat and waxy, but fresh in character. The wine has terrific length, the sweet, ripe and quite luscious fruit always edged with spices and a bready, yeasty and almond richness, the finish long and tapering beautifully to an elegant, fruit-driven finish.