How’s this for hands-off winemaking. Organic fruit harvested a little later than normal to enhance the fruit sweetness and then the juice is left to soak overnight with the skins to extract a little more texture and complexity. Extended lees stirring during a ferment kickstarted with wild yeasts from the vineyard itself has added layers of interest to the nashi, apple and honeysuckle-soaked palate. Excellent length of flavour makes this a star with chicken tikka marsala.