Tasting Notes

55% machine-picked at night, 45% hand-picked, 64% cultured yeast, 36% wild yeast, fermented in and matured for 11 months in new French oak. It is supremely elegant and finely balanced, and has absorbed the new oak in a manner worthy of a Grand Cru White Burgundy, leaving the fragrant bouquet and finely structured palate of startling length to occupy centre stage. James Halliday