Hatched from a single vineyard block overlooking the Awatere River, and incubated for eleven months in a concrete egg. The shape of the vessel keeps the yeast lees in a constant state of flux, resulting in a wine that is at once fresh and aromatic, with palate richness and complexity. Intense tropical fruit, citrus and slate on the nose, with undernotes of fresh herbs, snow-pea and blackcurrant leaf. Concentrated and weighty in the mouth, with a lingering, fresh mineral finish. Drink now or cellar.