The wine shows concentrated marzipan and citrus notes, with underlying hazelnut and lime notes, which adds to layered complexity. The wine is seamless, with flavoursome and long finish. Stylish and burgundian.
This wine was 100% wild fermented in a selection of 300L and 228L French oak barrels (31% new, the rest in 2nd, 3rd and 4th fill barrels). Lees stirring was done every 3rd week for 4 months to add complexity and texture. The wine remained on the lees for a total of 11 months. 12% of the wine went through malolactic fermentation to add richness and texture.