The wine spends a little time in oak and thus is a well-managed, fuller white, with racy freshness and a distinct smoked stone character. The semillon was whole cluster pressed, while the Sauvignon Blanc spent a few hours on its skins before pressing. They were blended just prior to bottling. Linear and tight with nervy grapefruit laced acids, Asian pear crunchiness and a thick cushion of lees. A thread of smoke throughout, though less so than in previous years, taking back seat to the white asparagus, herbal and lemon thistle notes.