When we began exploring leaving our sparklings for extended time on lees, we were faced with two very different starting wines. The 2004 was much bigger and broader to start with, while the 2006 had more balance. In 2009, we started the experiment of extending the time our sparklings spent on lees, beginning with the 2004 and 2006 vintages, hoping we would give ourselves a wine to sell immediately after disgorging. In comparison, the 2006 would have more complexity and, given its better acid profile and tighter form, would be a better wine to hold onto after disgorging. With the release of the 2006, I think we got what we hoped for. Ten years on lees and over a year under cork has given this wine great form. The flavours and aromas in the wine are both bold and delicate. There are some punchy, toasty autolysis characters with some beautiful fresh fruit. The palate weight, like with all my wines, is not balanced against sugar, but rather against acidity. Keeping freshness in the wine, I think, has given this wine time to continue improving over the coming few years.