WINEMAKING AND MATURATION
We pick all of these different shades of grapes together. The grapes are hand sorted and whole bunch pressed. The raw juice is settled overnight with no additions, then racked relatively clean compared to our Chenins. Wild fermentation takes place in old barrels, usually lasting around one month. The wine was kept on primary lees in barrels for eighteen months prior to bottling without fining. Very simple, careful winemaking.
TASTING NOTES
The wine has a deep golden colour. Expressive nose of blossoms and mandarin, wax and dried herbs. The palate is textured and complex. Intense, pointed finish. Again, the wine makes me think of walking through a humble door into a very large, ornate room.
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