From the original dry-grown vineyard planted in '29 and heartbreakingly small quantities made - 40 dozen - this the first dry style as it's usually destined for a sweet cordon-cut wine. Whole-bunch pressed, wild yeast and half fermented in oak, 6 months in stainless steel post-ferment. There's an incredible evenness with the flavours of honeysuckle, hay, lemon curd poached quinces, then lemony acidity shoots right through the middle. Special. James Hallliday.
