2020 was a very cool growing season in Henty, and so the fruit for the blanc wasn't picked until the very end of March. After a hand-harvest, it was destemmed to large open vats (40% whole bunch) for a wild ferment. After this was complete, it was pressed to tank to settle, then racked to old French puncheons with fine lees. Natural malo was in spring, and the wine was finally assembled about 11 months after harvest, then racked to bottle just before it's first birthday.
No SO2, no adds whatsoever.