For Leg’s second instalment, we moved a few kilometers North in the Valley and picked a low cropping Chardonnay at ideal maturity. Carefully basket pressed into a fresh Taransaud 500L puncheon, wild yeasts fermented, the wine spent its entire maturation on lees before being hand bottled, without racking, straight from the cask. Notes of summer fruits and coriander seeds come to mind when drinking this intense juice.