(2021) Organic, this is given a painstaking vinification: different portions fermented in a concrete egg, amphorae, and neutral old French oak barrels, all with wild yeast. Little bit of a deeper colour here, and a very different nose from those made with commercial yeasts. It's a tiny bit reductive/flinty, salt and apple rather than anything green or tropical. In the mouth the texture is an obvious difference too, more creaminess, some oatmeal and nutty apple. There is sweetness here (almost 7g/l of sugar) which frankly I could do without, but it has a tangy, sour lemon finish and that does work quite well so the final impression is the citrus character in a more complex take on Marlborough SB. A point or two off for being just too sweet.