Each year, I try my best to fine-tune what I’ve learned from the previous. Recognising the season and how it delivers in the fruit pushes the decision-making in the cellar to create the best outcome possible, rather than adjusting the wine to suit.

2023 was a tricky year, with disease pressure and rain during harvest pushing us to pick about a week and a bit earlier than in 2022. That earlier harvest brought higher natural acidity, which gives the wine plenty of drive.

The wine spends 12 months on full solids, which builds texture and weight. Full malolactic fermentation adds richness, while the bright, natural acidity cuts through, keeping it fresh and lively.

Each vintage seems to surprise me with more clarity and purity. It’s tasting beautifully now but will age nicely for those with patience.