(2021) From the renowned Gimblett Gravels in Hawke's Bay, this is made with 30% whole bunches and a small percentage of Viognier skins, in 5,000-litre foudres. Slightly more closed than when I last tasted this at the winery a year ago, but a bit of air starts to reveal the perfume, red fruits, violet, but maybe a touch of grilled meat in there too. Juicy stuff in the mouth, sour cherry and liquorice, that smoky/meaty element still there, energy and again, juiciness, strong into the finish.