From the excellent but low yielding 2019 vintage. Old oak not topped up however none of the minerality is lost here - so stony & crunchy.  Whiff of sea spray but depth on the palate belying the oxidative feel of the nose. 

94 Points, Kasia Sobiesiak (TWF) – “This is on par with the deliciousness of its brother Le Monceau, albeit feels a little richer and riper. Still very much acidity driven wine with coolness of crushed spice, caraway, aniseed, coriander. The juice is fine with a silty texture, dusty, maybe with a bit of a furry grip in the aftertaste. There’s a green peach bite and firmness to the structure and a lot of the flor yeast influence in form of brine and green olive lift, along with notes of caramel dipped cashews. Crunch and energy and flavour satisfaction straight up.”

94 Points, Tom Kline (TWP) - "Punchy aromas of peach skin, apricot flesh, quince, and nectarine are tempered by a hit of sea salt minerality. Hazelnut emerges with air, as does brine, ripe green apple flesh and skin, a hint of orange oil and an attractive touch of clotted cream. The palate is textural but taut, with bruised apple, hazelnut, brine, orange liqueur and lemon rind saturating the palate before being swiftly pulled into line by pithy phenolics and saline acidity. The lemon rind, saline and nutty notes carry long to a bitter, savoury finish."