(2023) From vineyards in Lenswood at 500-590 metres. Fruit from 25-year-old vines was part whole-bunch fermented with wild yeast in 100% French oak. A small portion went through malolactic fermentation and the wine spent eight months in barrel. A youthful straw/green in colour, the nose shows flintiness, but is more about crushed oatmeal and quite figgy, ripe fruit. Admirably loaded with fruit sweetness and texture, it is really very concentrated, though with salt and lemon acidity to balance. A big, and for me, slightly overpowering style despite its lowly 12.5% alcohol.