Fruit off the 35-year-old Robinson vineyard, hand picked and pressed to barrel, 30% new French oak plus a portion to 1000L stainless steel eggs; 50% undergoes mlf. Expect stone fruit and invigorating lemon flavours, lots of blossom and ginger spice, flint, and the funky sulphides entice immensely. The fuller-bodied palate gives way to creamed honey and lemon curd with the oak neatly integrated adding shape and spicy flavours, too. This turns out moreish and savoury.