Here’s a little rundown of the Rolls Royce treatment given to this wine: the vines were rigorously hand-pruned to provide good sun exposure for ample ripeness. They were then hand-picked and whole bunch pressed, followed by a partial wild ferment before being gravity-fed to 40% new French oak barrels with regular lees-stirring for nine months. The wine was then bottled unfined and unfiltered, providing incredible texture, tension and intensity. It’s funky, flinty, nutty and citrusy. Such a compelling wine at an even more compelling price.