From 25-40 year old vines planted various plots lower down on the slopes on alluvial soil and sand. Hand harvested, whole bunch pressed with a few hours of skin contact in pneumatic press Natural ferment takes place in mix of older large format cask (500-5000L) and stainless steel followed by around three months on full lees with no bâtonnage. – Emmerich Knoll 

Sliced fennel, green apples, fresh pears and some chamomile on the nose, followed by a medium-bodied, gently herbal and well-balanced palate. Drink now. 91 points. Claire Nesbitt, jamessuckling.com Sep 2025