James Halliday: “Won’t bite if you cellar it for some years”

36% whole-bunch pressed and fermented in a 3,000L and a 2,000 L foudre and 600L demi maids, the balance crushed and destemmed and cool-fermented in tank, matured on lees for 7 months before blending.  Citrus and white stone fruit flavours are built into the texture, and form part of a continuum that also brings French oak and cleansing acidity to the long palate.  Won’t bite if you cellar it for some years.