Fruit sourced from a high-altitude site in St. Andrews. Fruit was lightly crushed and gently basket pressed, with the resulting free run and lightly pressed juice sent to tank for cooling. Chilled juice was transferred French oak barrels (25% new), for fermentation with a selected yeast culture. Matured in oak for 12 months with light lees stirring. No fining or filtration.

Notes of white blossom and salted almond are layered across a backdrop of tangy citrus, green apples and yellow nectarine. Zesty, linear acidity provides wonderful drive and tension on the palate, complemented by flavours of oak spice and savoury oatcake from time on lees. The finish is fresh and textural, with lemon juice and salty minerality.