We were first introduced to Project 108 by The Clove Club's sommelier Dominic Smith in December, and so have been eagerly awaiting this cuvé. Whole bunch Muscat and Grenache Gris grown by one another, harvested early, basket pressed into steel once macerated for 10 days. Settled sediments are stirred back through the juices. Big orange energy that is both perfect for the park as it is next to some seafood.