All fruit was whole bunch pressed and 100% wild fermented in 400- and 500L
French barrels. The wine spent ten months on its lees before blending and bottling.
Bruised apples, thatch and chamomile are prominent on a richly exotic nose, supported by ginger and thai basil. Flavours of yellow pear, lemon drop and greengage brighten the palate while quince and dark honey combine for a textured and slightly viscous finish. Decadent, but delicately so.