Hand harvested and delivered to the cellar in the cool of the morning. After crushing the grapes were gently pressed & the juice was allowed to settle overnight naturally. Barrel fermented in 300 litre Allier tight grain French oak. 60% new & 40% second fill. Half the barrels were inoculated with a neutral yeast while the remaining barrels underwent un-inoculated “wild” fermentation. After fermentation the barrels were topped & allowed to mature “sur lie” for 12 months, with monthly bâtonnage for the first 6 months before bottling.
TASTING NOTES
Brilliant bright platinum colour with pronounced green hue. Complex nose with citrus fruit, green apple & cream flavours, the nose becomes creamy & nutty with delicious bouquet of marzipan, halva & oatmeal. On the palate the wine is full bodied & generous, but still balanced by crisp acidity. There is ripe tropical fruit & creaminess balanced by a pure minerality typical of the variety. The wine has a long, very pleasant lingering aftertaste.
