(2022) Winemaker Nathan Kendall has returned home to establish his winery, citing the cooler climate as a main driving force on that decision. He suggests global warming has shifted the winter climate, with less consistent snowfall and more extreme weather events. His wine sees spontaneous fermentation in neutral oak, with around 11 months on the lees in barrel and partial malolactic. Lovely nose - it is Burgundian, both the gentle toast and butter of the nose, but also a touch of spice and creamy lemon fruitiness. The palate has plenty of sweetness, along with a touch of RS there is a sweet nectarine fruit juiciness. The acidity, again salts and zest, really pushes through. pH: 3.3, Acidity: 7.7g/l, RS: 4g/l.