From the boys at Konpira Maru:
Pinot noir (40%), Chardonnay (40%) and Pinot Meunier (20%) from the Burder family's Eminence Vineyard.
Pressed to just 50% extraction (500l per tonne of grapes) to prevent smoke carryover, then combined with yeast hulls to bind the remaining smoke and allowing the acidic beauty of the site to shine through. It underwent an extended wild ferment (30% in new Hungarian oak, 70% stainless steel) for 7 weeks before being finally interred in bottle at 15g residual grape sugar and then disgorged one month later by a team of the nicest hospo crew you could ever assemble.
Rose hip and white peach with a sensational structure of preserved lemon acid. A strong sparkling bead with a silky light peacock eye haze.