A third whole bunches were put into the fermentor for this wine and it was raised in 25% new, lightly toasted wood.
A lovely but slow and subtle perfume of crushed stone, some morning dew, dry herbs, and most notably of all, underbrush. Texture is somewhat edgy, but it is the fresh, clean and saline acidity that stands out wrapping highly concentrated and slightly bitter fruit (mainly red currant, lingonberries and cranberries) stones, savoury notes, notes of pears and dry honey. The extra stems add structure and backbone in a very good way and it is quite persistent too. Could probably improve some in 4-5 years.