This estate’s extreme southerly location and proximity to the sea makes it a superb place for creating wines with Old-World restraint and finesse. Of the estate’s 170ha, only the best 52ha of stony, clay-rich soil have been selected for all vineyard plantings. A tightly structured, mineral-tinged wine, with pear-like fruit focused by dryness and incisive acidity. Barrel fermented and aged on lees for 9 months, adding length and complexity. Will stand up to anything from roasted seabass to rich poultry terrines.