This is sourced from 6 vineyards in Kumeu and spends time in 20% new oak. The striking reductive edge classic of this winery is showing strong in this wine, still in youth. Whole-bunch pressed and wild yeast-fermented, this was entirely barrel-fermented and through MLF before 11 months maturation in wood. Ample flint, stony spice, earthy lees, white asparagus and a flush of tangerine pith on the finish to tighten. Generous and broad, but kept bright with acidity, this structured wine has presence now, but will build with short-term cellaring.