A rich swirl of Chenin characters with gentle ripe apple aromas, honeyed aromatics and delicious greengage and citrus lemon acidity on the long finish. The terrifically generous mouthfeel comes from the long, slow wild yeast fermentation.
Picking early in the morning, we de-stemmed the grapes before going into a separator. Free run juice was separated from the skins immediately and allowed to settle at 12 degrees Celcius for 24 hours. No enzymes were used to aid the settling & the press juice was discarded. No cultured yeasts were used and took 8 weeks to complete the fermentation. The wine was left on the secondary lees for another 5 months before bottling. A small portion of the wine was fermented & matured in new 600l French barrels.
A versatile wine equally well suited to partner lobster and other seafood, risotto or herb roast chicken.