Hand-picked fruit from a small parcel, partial wild ferment in older French oak barrels with bâtonnage for mouthfeel and complexity. Exact gris. Bouncing with flamboyant varietal character and texture: ripe pear, spicy pineapple and persimmon. Slippery and oily, yet zesty and crunchy. Partial wild ferment in old barrels unites vibrant acidity with fine-tuned phenolics on a long finish. Testimony to Craig Stansborough's skill.