Mature vines, hand harvested, gently whole bunch pressed and wild fermented in neutral French oak barrels. Fragrant cut pear, rock melon, fresh ginger aromas. The medium-full bodied palate is bright and refined with white nectarine and soft lemon/orange curd creaminess, appealingly soft and sweet-fruited. There’s a nutty, mealy richness from barrel ferment and extended time on yeast lees. Mouthfeel is expansive and velvet-textured with a balance between the soft opulence of ripe fruits and a pervasive mineral clarity with notes of licorice /aniseed and spice.