This wine is gentle in its delivery of notes of jasmine tea, Nashi pear, and salty bee pollen to create a full and vibrant palate that’s carried across with a dense core and a pleasantly bitter, persistent finish. Picked last to ensure phenolic ripeness and flavour development before being foot stomped and left on skins for 16 hours. It's then pressed off and wild fermented in concrete egg, 2 months before bottling it’s racked into older French oak to settle out. Unfined and unfiltered with no additions and minimal SO2.