I’m told that Kalleske (who are certified organic and biodynamic) pick the fruit for the Parallax around 2 to 3 weeks earlier than they normally would for fruit for their other wines. They then ferment the juice on its stalks and give it a brief maturation in order to release it as an early-drinking, young, ‘joven’ style. I’m sure it would have been quite a pleasant wine when it was released in 2018, however, it’s already become a tad tired, feral and long in the tooth. Szechuan pepper and rhubarb characters underpin this wine, which has very minimal tannin structure and a very light, slightly weedy body. Would love to taste the new vintage, however.