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To garner as much flavour as possible from each bunch,winemaker Sarah Gough picked the fruit ripe and fermented it “wild” in aged barrels, then left it on yeast lees, stirring regularly for the next nine months until bottling. These simple techniques have given the palate a complexity and minerality. Halliday notes ... “Wild yeast barrel fermentation and long ageing on lees... Pear, florals and a hint of fennel lead to a tightly wound palate that has layers of flavour and admirable length … 95 points” (Halliday).