Review Detail

There were only 220 dozen of this wine produced, whole bunch pressed and fermented with wild yeast before being aged in old, large oak for 6 months prior to bottling. The nose has citrus and grapefruit pith that is tempered by some faint mealy tones from time on lees; the palate reveals the most complex and interesting example of the variety i have tried to date, there is savoury texture yet piercing passionfruit that is etched with mandarin and citrus zest. The finish has a mineral drive with lingering mandarin and touch of quince like bitterness. Exceptional.