Harvested on a biodynamically auspicious fruit day, a portion of the grapes were destemmed and crushed into ceramic eggs where they macerated on skins for 121 days, enhancing texture, complexity, and character. The remainder was fermented in an egg without skins, using wild yeasts throughout. This wine stands among the finest in the country, regardless of its color. It offers aromas and flavors reminiscent of rooibos tea, lanolin, quince, pithy stone fruits, and almond croissant. This is a bold, intensely textured wine that showcases depth, resonance, and a profound expression of its terroir.

Halliday Rating: 97 points