From vines planted '41, wild yeast open-fermented, 20% whole bunches, gentle pumpovers, foot-stomped near the end of fermentation, 25 days on skins, matured in used French oak and a small tank, blended February '16, remaining in tank until bottled Dec '16. Very light colour; fresh, savoury, spicy notes rather than confection is a relief; red fruits on the finish.
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