Dave "Bro" Mackintosh's approach to an experimental 6 row block of Savagnin in the Rising Vineyard near St Andrew's is a terrific example of curious, thoughtful winemaking. Direct press into barrel on full solids. 22 months in barrel with no sulphur, bunged up after ferment and allowed to ullage and develop a flor. One rack before bottling, touch of sulphur, bottled withouth fining or filtration. Allowed to rest in bottle for a year before release. Apple skins, honeysuckle & beeswax. Dry yet rich and very long, it has a creamy weight and a saline mid palate.