Always a native fermentation under this roof, this wild animal is only slightly tamed by its elegance and restraint. Fresh pine, oregano, cranberry, concentrated raspberries, violets, chamomile, and black peppercorn. The tannins are alive and well, mouthcoating and powdery. The length and persistence here is unquestionable.
Pair with mushroom lasagna, or roasted turbot with porcini, potato, and aged marrow (a la Chef Kim Alter at Nightbird).