(2019) Part tank, part barrel-fermented in large wooden vats. From 2018, amphorae will replace the large vat component. On the lees with batonnage for nine months, from low yielding bush vines in Darling, Paarl and Wellington. Creamy, a touch figgy, a little bit of Seville orange or marmalade, the sweet fruit on the palate is very juicy, like nectarine and very ripe pear, a touch of oatmeal rounding out the finish. Price and stockist at time of review is for an earlier vintage.