Review Detail

A wild yeast ferment in barrel (30% new), the wine sees 10 months on lees before bottling without malolactic fermentation. It is this restriction of Malo that really sets this wine up for the long haul by helping to maintain its zesty mineral core, whilst still offering richness and complexity over the shorter term.

An expressive nose of nectarine, wood smoke and flint, the palate opens with powdery melon and peach that is soon pulled back into line by framing acidity. There is well proportioned mealy lees characters that add richness on the mid to back palate prior to an exceptionally long finish with piercing precision of nectarine and gun flint.