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"Pale straw in hue with a green tint. This fascinating wine is the result of an intricate winemaking process. The fruit was picked fairly early, fermented and kept in a Charmant tank under light pressure and on its lees for a full year during which time it was stirred regularly. The low-level pressure allowed winemaker Kris Mathewson to not add sulphur for that first year as well as retain a slight presence of CO2 in the wine. At year’s end the wine was racked off its lees into another tank - in an effort to dispel any reductive aromas - sulphured, and kept in tank for an additional six months. Of all his wines, this was the only one to be inoculated. At this moment in time, the wine is wound-up tight, but shows all signs of unfolding to become a sublime beauty. Current aromas include green apple, flint, green almond, meyer lemon, and spring flowers. The acidity is laser-like on the palate, but not sharp, as it is cushioned by a soft layer of glycerin, likely from all the lees aging. Though it started strict, the palate gained generosity with air, and the wine improved with every sip, concluding in a long, stony finish that was laced with lemongrass. 4 grams per liter residual sugar."