“Planted on a cool, south-facing slope on what is one of Giant Step's warmest sites. 30% mlf, 30% new oak. There's a gentle creaminess on the nose combined with white peach and grilled hazelnuts. Less opulent than the '24 without forgoing this wine's usual texture and mouthfeel. Delicious straight out of the gate but structured enough to cellar for at least the next four to six years.”

100% handpicked and whole bunch pressed, the juice was transferred by gravity directly to barrel with full lees and no settling. Fermented in 500L French oak puncheons, with 18% malolactic fermentation. Matured for nine months, with 21% in ceramic egg and the balance in French oak puncheons. The final blend included 31% new oak, with the balance seasoned oak from Mercurey, Taransaud and Vallaurine.