Tasting Notes

From Block 31, the highest elevation at 210m, with the deepest sand. Hand-picked, mechanically sorted, 50% whole berries, open-fermented, 21 days on skins, 11 months on lees in French oak. A rainbow of aromas, leading me to abort my first mental description because I'd already run out of breath. Tasted Feb 2020. James Halliday