Doosberg

Hay, chalk and dried fruit, then tangerine oil, ripe blood orange, vine peach and kumquat, with green tea, dried herbs and a curious raspberry-scented thread, all wrapped in smoky mineral and a touch of reduction. Concentrated stone fruit and citrus zest with a soft creamy edge, but the spine is pure tense acidity slicing clean through. Slightly vegetal, tart tannins keep it young and invigorating; long, salty, beautifully tertiary.