A blend of two ferments, one larger ferment in concrete tulip with 10% whole berries and 10% whole bunches and a second on full skins (40% whole bunches) in stainless steel. It's then blended, full skins making up 10% of the final wine. Yellow fruited with plum, apple, citrus and a touch of pear, hints of soft, souk-like spice, clotted cream, apple and pear skin, grapefruit pith and stone. Slinky and supple with a textural flow, stony acid drive and long, lemon drop finish. Delicious, textural drinking. (DB)