It's all barrel-fermented, using a mix of wild and inoculated yeasts, then left in barrel on lees for six months prior to bottling. We want to add texture to the exuberant fruit so that the wine will have layers of flavour, rather than just a straightforward fruitiness.
The palate has stacks of gooseberry and passionfruit richness and on the finish you can see the creamy, slightly cheesey, character added by the wild yeast ferment and the extended lees contact. Don't be put off by my comments on cheesey flavours--they add interest and give a more sophisticated profile to the wine. I think they help the wine match with food also.
We drank this bottle with a mild chicken curry, in spite of all the expert warning that curry kills wine flavour. It didn't, because the wine had a strong personality, the curry was delicately spiced and we were thirsty.
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