(2023) From grey silty loam soils, this was whole bunch pressed to French oak barrels; 228-litre and 500-litre, 30% new oak. Wild and cultured yeast were used, but there was no malolactic fermentation during 10 months in barrel. Fine oak aromas along with cool and precise lemon and nutty Cox's pippin apple fruit. Flint here too. In the mouth it fairly bursts with juicy flavour, moving from nectarine to lemon, the vanilla touch and smoky spice of the barrel plus alert acidity giving lots of character and lots of pleasure in this.