Wild ferment, high solids, 10 months in 35-40% new oak. The cooler ‘19 vintage produced saline acid which is fine and tight. Almond meal and cashew initially; the mid palate and beyond shows attractive exotic spice...

Complex, smoky nose of hawthorn, grilled pineapple, dried lemon, ash, flint and cedar. Full-bodied, but refined, with tight, elegant layers. Phenolic. Excellent backbone of acidity to balance the concentrated fruit and...