A mild wet winter followed by dry and warm conditions leading up to harvest resulted with a season which had a long but gentle finish. Fruit harvested was in near perfect condition and will result in some very long-lived wines. Made in a clay cement ovoid tank - a giant "egg" - the lees are continuously forced upward by an internal current resembling a vortex. This gives the wine voluptuousness, purity and texture. There are no added tannin, acid, or animal fining products. There is zero sulphur used throughout the winemaking, and only a minimal amount at bottling. Long lingering acid. Lemon, ginger and citrus leaf flavours with a juicy texture.