Drawn from the south-facing Merricks Grove vineyard, where the grey sandy loams are marbled with red ironstone. Hand harvested, hand sorted and whole bunch pressed. Natural fermentation on high solids in 500-litre puncheons (one new François Frères barrel used in 2017). Partial malolactic fermentation. Matured on lees for ten months before bottling. Flinty apple skin and grapefruit on the nose with loads of energy and brightness leading to a high-toned palate with a core of cream texture shot through with gentle grip and juicy freshness.