An amoeba that dines at a 2-Michelin star restaurant…evolving and maybe a touch anxious, but with a world-class demeanor and selective taste. It opens with orchard fruit and citrus—pear, peach skin, apricot, and a flicker of papaya—but almost immediately the conversation shifts toward wild herbs, flint, crushed stone, and the quiet sweetness of acacia blossom. The palate has a lovely generosity without ever becoming broad, carried instead by a bright mineral spine, a touch of salinity, and the faint grip of citrus rind that keeps everything honest. It doesn’t chase richness or austerity; it simply occupies that rare space where energy and substance meet, leaving this edgy but refined feeling.