It should come as no great surprise to find that the wine comes from left field. The 0.4ha of dry-grown vines are hand-picked, the grapes are crushed and the juice given 24 hours skin contact then pressed and wild fermented in two five year old French puncheons and kept on lees for six months. It is, of course, very complex, with layers of citrus zest and pith and great mouthfeel. Rating 94 points.