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
Vibrantly bright platinum gold appearance with pronounced green hue. The expressive nose is complex with lime and lemongrass and a creamy, yellow apple bouquet. The nose also exhibits toasted nuts, marzipan and honey notes. On the palate the wine is full bodied and generous, retaining a vivacious freshness and crisp acidity. The mid palate is packed with a creamy mouth-feel and expressive minerality and the wine has a long, lingering pleasant aftertaste.
