Essi Avellan | Some sulfitic, egg-like notes on the nose stripping some aromas; there is pastry and red apple behind. A touch of oxidation. Firm, structured palate that finishes austere due to the dryness. | 89

Simon Field | A hint of reduction; smoke and flint; citric and nectarine; chalk and almond, a hint of mandarin; a somewhat raw style, oyster shell in an age of austerity. A little pinched on the finish. | 89

Tom Stevenson | A winey rather than yeast-complexed aroma on both nose and palate, particularly the finish. | 86

Dosage 0 g/l