62% Chenin Blanc, 10% Clairette Blanche, 9% Viognier, 7% Grenache Blanc, 6% Semillon Gris, 6% Verdelho; all farmed sustainably from vines up to 67 years old. Hhand harvested to respect the low juice-to-berry ratio inherent to the old vines. Once the cool grapes were oxidatively whole-bunch pressed, the juice was allowed to settle overnight. Fermented with indigenous yeast, which lasted up to nine weeks and any natural malolactic fermentation was allowed to take its course with lees aging. Aged for 11 months in 3rd to 5th fill French oak 500L barrels and one new 2000L foudre. Aromas of citrus blossoms, turned earth and wax melon with yellow apples and Meyer lemon. Medium-bodied, the palate is fresh, bright and succulent, with a kiss of phenolic bitterness before finishing with a long, spicy finish. It’s incredibly food friendly and will continue to deliver pleasure for years. Nicely done!
91 points, Wine Advocate. "This sports a flattering mouthfeel, with ginger, orange curd and dried apricot notes. Picks up baking spice elements midpalate, adding to the complexity, while the finish shows savory mineral and bitter herb accents. Balanced and focused. Chenin Blanc, Clairette Blanche, Grenache Blanc, Viognier and Sémillon. Drink now through 2028. 2,200 cases made, 300 cases imported.”