58% Chardonnay, 30% Semillon, 12% Riesling, harvested by hand in mid-March, fermented in concrete tanks with native yeasts at controlled temperature, six months on lees before bottling. Rich, peachy, honeyed aromas leap from the glass, whilst the palate is rich and layered with peach, honeysuckle, and beeswax, with tongue-tickling acidity: much to think about and relish.