Wild fermented in new and old French oak for three weeks, this was left on lees for another six months. 1000 bottles were produced.
Smells of crushed apples and apple concentrate, pear and peach skin. A little oily/greasy type feel but the fruit coats the mouth generously. There's an appealing texture where those apple characters come back into play. An almost faint hint of almond meal shimmies its way in at the death. I liked that. The type of wine that chips away at you for more.