Joe Holyman is the first guest winemaker in this series. It was fermented on its skins after a making a soup with the grapes, pressed off, then wild fermented, was left on all its lees. Wild style.
Chicken stock, yeastiness, preserved lemon and ginger. Has a sumptuous feel to texture, juicy, fleshy, some crispness to edges, savoury and lightly salty. Lots of flavour, really wild. You need to take time with this wine. It opens up nicely, goes past that savoury character and finds pretty fruit with time. Exotic, charismatic, cool. - The Winefront