An intriguing nose, detailed but delicate, slow to reveal its layers, gradually showing roasted chestnuts, yellow plum, 

marzipan, charcuterie. The palate is more fruity with complex yellow stonefruits, but also savoury with some gentle grip. 

There seems to be two main camps of skin-contact whites: really good and really expensive or really delicious, relatively simple/fruity 

and inexpensive. I wanted to make one that was really good and inexpensive. To avoid making the hyper-fruited tropicale styles that you regularly see out there, I believe that if you’re going to do extended skin maceration with white varieties you need to go long or go home.