Fermented in old oak barrels with, as the name suggests, wild yeast, this bottling is always rich, concentrated and outside the box. It's aromatic, wafting guava and grapefruit rind with base notes of white spice, seashell and flint. It needs time in the glass for the oniony reduction to blow off. The mouthfeel is creamy and intense, with citrus that veers a touch sour on the finish.
Fermented in old oak barrels with, as the name suggests, wild yeast, this bottling is always rich, concentrated and outside the box. It's aromatic, wafting guava and grapefruit rind with base notes of white spice, seashell and flint. It needs time in the glass for the oniony reduction to blow off. The mouthfeel is creamy and intense, with citrus that veers a touch sour on the finish.
Fermented in old oak barrels with, as the name suggests, wild yeast, this bottling is always rich, concentrated and outside the box. It's aromatic, wafting guava and grapefruit rind with base notes of white spice, seashell and flint. It needs time in the glass for the oniony reduction to blow off. The mouthfeel is creamy and intense, with citrus that veers a touch sour on the finish.