Perfume, sea spray, honey-kissed almond, ripe lemon, pretty as but with a mineral-chared edge. Texture, freshness, thread of saline acidity. Bright across the palate, pear-like with a touch of richness, but that skinsy tang and tug. 2/3 of fruit was crushed, de-stemmed and straight to aged French oak barriques and one puncheon. 1/3 fermented in stainless steel. Whole berry skin contact for 90 days. Fermentation Wild fermentation. No added acid, enzymes or fining agents.