A new approach to production has seen this wine tucked away in 2800L foudre for 22 months - a timeless method for this variety that allows it to progress slowly without gathering layers of oak. Processed as whole berries, so no pumps used, a natural ferment that wasn't messed around with too much. Left on-skins for six months. A spice laden wine, juniper and black tea, cherry, a quite tight palate that has layers on fine tannin and persistent acid. Quite reserved at this stage. Built to cellar for 10-15 years as an estimate.