(2014) Selected from three vineyard blocks, this was pressed into tight-grained French oak barriques (only 10% new) where it was fermented with wild yeasts. It was matured in barrel for 10 months, and malolactic fermentation was blocked. There's certainly an extra measure of nuttiness and complexity over the Red Claw. Again it is flintily complex giving all sorts of smoky, wispy notes of fresh-cracked stones: a real mineral appeal. So tight and pure on the palate, with wonderful focus and linearity, the finish is long and gently tapering.