(2022) From the cooler Awatere Valley, this is barrel fermented, around half the barrels wild fermented, and it spends 11 months in barrel on lees. Mint humbug notes, beauitfully ripe fruit, with juiciness and a peachy character, lots of zest too, a racing orange and grapefruit character. Sparky in the finish, a beautifully defined wine where the cooler Awatare conditions helps that fresh and saline finish. pH: 3.2, Acidity 6.7, RS: 0.5g/l.