A fascinating introduction of salted and seasoned pickled quince and apricot slices reveals the spontaneous character of oak fermentation and the maritime origin of the wine. Spread over layers of freshly cut yellow kakamas, peaches and pineapples, sprinkled with finely ground cinnamon spice and vanilla pudding powder. Subtle pebble gravel and light lime and lemon peel round off the bouquet. Self-confident and broad approach, supported by the dominance of the salt structure in contrast to the acid. Persistent, rocky mouthfeel, perfectly balanced with the beautiful freshness of the oyster shell and a wonderful, chalky gritiness, all due to the age of the 39-year-old vines.