Made from 100% old vine Mendoza clone, handpicked, then crushed and presses into Burgundy oak barrels for wild yeast fermentation until bone dry. The wine is then matured in barrel for 12 months during which time the wine underwent full malolactic fermentation. Opening with lifted steely, chalky minerality the aromas are then suffused with bright citrus fruit and hints of savouriness (brioche). The palate combines fruit weight and balanced acidity with a tight yet layered structure that slides gracefully through the mouth. This 2017 vintage punches well above its weight and in fact is very much Clayvin-esque in style and quality. Certified organic.