The 2022 Season was again cool, with reduced yields from a little early season frost. The flavours of the juice were beautiful and intense with greater than average acidity, which gave extra crisspness and freshness to the wine, and helped guide the decision to ferment naturally in 3000lt foudre instead of stainless. The wine has more complexity, chalkiness and savoury characters than 2021, with a ‘wilder’ edge to it. More time on lees will see the bead become finer and flavours develop further toasty complexity, but it’s good to go now. You can stand it up in the fridge and allow it to settle clear, or you can shake it (lightly) to get the full yeasty experience.