Seductively creamy nose, great gouts of lemon and meringue. Palate is fresh and bitter-sweet, spice and even garrigue herbs, citrus. Much rounder than its sister chards, mouthfilling, some skin tannin sweetened by aromatic juice at the end. Lovely. [Some of the ferment is natural yeast. The fine texture comes from “fermenting and maturing on solids with sensitive, intermittent lees stirring”].