(2023) From silty loam soils, half the juice started fermentation in tank, the remainder was wild fermented in barrel (French oak hogsheads, 30% new oak). Malolactic occured in barrels, with lees stirring, for around nine months. There's a sour orange and lemon, invitingly grown-up note on the nose here, some toast and a core of apple fruitiness. Lovely sweetness to the palate fruit, smooth and supple texture too. Plenty of juiciness, a vivacious citrus streak and again that pithy, savoury acid character pushing the finish. Concentrated and age-worthy I suspect.