The really cool part about natural ferment wines are the aromas and flavours that can be derived from them ... always interesting to say the least, because you just never know what you're going to get - which is why some call it wild ferment, because it's a wild ride. With this one it took 9 days for fermentation to begin, a time that Natalie Spytkowsky calls "panicky" not knowing whether it was going to start on its own or not. It then spent 12 months in barrel. The nose is lemon pledge and beeswax, while the palate gives pleasure through its buttery notes, almond/hazelnut nuances, peach pit and apple core-like fruit. It all ends with a short spiced finish. Alcohol is pretty big at 14%. Price: $25.00 - Rating: ****