A lot going on here with 14 days of skin fermentation (contact) after destemming and punch-downs twice a day. It has a funky nose of apple skin, flinty minerality, salinity and a range of citrus fruits. It’s rather dramatic on the palate, racy and rebellious with profound minerals, evident tannins, structure and then fading into citrus and free-run fresh-picked apple flavours that shout fresh and vibrant through the finish.
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