Low winter rainfall and blustery weather during flowering resulted in a very small crop. December and January were hot with cooler weather during February and March. Picked on 6 March (Lenswood) and 12 March (Piccadilly). Half fermented in tank, half fermented and matured in French oak puncheons. All wild yeast, 18% fermented on skins. 

Bouquet of oyster shell, nettle bed and winter greens. Palate notes of spicy, floral talcum and dried orange.

1960 bottles produced.