(2022) From vineyards planted between 1999 and 2001 on loam over clay, with patches of shale, this was wild fermented in French oak barriques and 500-litre puncheons, one-third new, and aged nine months in a combination of barriques and puncheons. Lees were stirred monthly and the wine went through malolactic. On the much flintier, complex sulphides spectrum here, punchy and vibrant with both lemony and more peachy fruit beneath. oak just adding a Brazil nut undertone. Lots of sweetness to the fruit on the palate, but pin-sharp acidity and plenty of that lemon jelly pleasurability allied to a firm, lightly saline finish with very good length.