A callback to the old school Marsala of days gone by and a remarkable, completely natural phenomenon. Bone dry, the wine is a heady mix of all the complex flavours and textures that oxidation and flor-contact can bring. Fruits give way to woody hazelnut, toasted almond, turmeric and garam masala spice with crystals of salt, plus a little sweet vanilla from the barrel. Find out more.

Macerated for two weeks before being pressed off to old casks for 18 months. Deep with neat tannins framing citrus, smoke and minerals. One of their best yet. Find out more.