Cave Spring made an interesting decision with this wine to keep it biting back for years to come … how? By not allowing the wine to go through malolactic fermentation (changing the harsh malic acid into the softer lactic acid) thus leaving the wine with a fair bit of acidic bite. Aged 50% in stainless steel and 50% in Hungarian oak, means this wine was also allowed to keep some fruit characteristics (apple and honeydew skin) while still developing some barrel characteristic (vanilla and cinnamon). There’s also quite a minerally streak to this one too – and it’s salivatory-finish (saliva inducing) has some tasty bosc pear to it. Drink now through 2015.