Drawn from two separate picks, two weeks apart – “one early for vivacity, and the other late for texture” explains Dredge – everything is hand harvested and destemmed into three open fermenters. Varying levels of whole cluster (roughly 20% of the final blend) and as many whole berries as possible (no crushing). There’s a cold soak for five days before the natural ferment takes over. The wine is pressed into French oak (15% new) at 2-Baumé on heavy lees, where it rested for nine months before bottling without filtration. This is simply an outstanding first release that shows the enormous potential of this project. Super fine, bright and pure. Expect waves of cool cherry, spicy, sappy fruit and spices, a vibrant, refreshing and complex palate and a long, spicy close.