The Savagnin was left fresh, and the whole clusters went through carbonic maceration for 7 days and then were pressed into a 2000L concrete vessel. Chalk, and crushed rock mineral aromas are underlined by fresh pear, green apple, and honey. The palate is concentrated and weighty based on the balance of acidity and flavour, with notes of stone fruit, white flowers, and the slightest hint of cinnamon hearts candy. The finish is textured and long. Let this one sit for a while and develop or if you’re impatient, decant and drink!