A lot going on here, mineral, flowers, quiet spicy, a little white peach, citrus. The palate is the feature, very dry but with loads of fine texture, again a presence of minerality, citrus peel, and persistence.

FOOD
At this stage it’s a terrific aperitif, those zesty flavours will go down well with lightly cooked or raw seafoods like scallop or kingfish tartare. You will find the food needs to have a fair whack of acid too so lemon or lime dressings are fab. Oysters, grilled until they just open and then stunned with a splash of a rice wine, ginger and spring onion vinaigrette would be something worthy of this young wine.

CELLARING
Are you kidding, with this acid structure you can leave this for decades, future civilisations will unearth this wine and think “Wow, there’s some serious acid here”