(2020) The first tasting notes I can find for previous vintages of this wine is for the 1999 vintage, which had 14.5% alcohol and almost 6g/l of residual sugar. I scored that wine 85/100, and noted it being "fat and, for me, overpowering (with) hot alcohol." Oh how things have changed - this wild yeast-fermented 2017 has 13.5% alcohol and just 1g/l of sugar, and is all the better for it. There's masses of peachiness and apricot fruitiness, but a lovely bittering edge too, something like grapefruit or lemon pith, or orangy angostura bitters to add an edge. Louisa also thinks this wine will cellar well.