Dry, cool and windy weather during budburst and flowering delivered small bunches and small berries. This low crop, coupled with long cool ripening and no disease pressure, produced fruit of intensity and power. Just two tiny blocks of hand-tended vines were used; whole bunch pressed with only the finest first juice retained. It was then fermented in French barriques and then given five and a half years on lees to develop incredible richness and finesse. The result is a beautiful wine of very pale gold colour with an exceptionally fine bead. Expect a nose of preserved lemon, truffles, oyster shell, Amoretti biscuits and white chocolate with a palate of roast almond nougat and brioche.