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Nose: Barrel fermented and with nine months on lees, this wine shows white pear, brioche and citrus zest aromas with hints of gooseberry and snow pea.
Palate: Delicate, starts crisp and clean with layers of minerality and floral aromatics, supported by crisp natural acid and French oak weight. Long and refreshing finish with hints of vanilla pod, currants and graphite.
Winemaking note: The fruit is handpicked, cold-crushed and pressed to retain freshness and cultivate texture and structure. The juice is settled cold and racked after 2 days, harvesting only the lightest and most delicate grape solids o further aid in textural and aromatic development. The juice is barrel fermented in 33% new, 33% 2nd fill and 33% 3rd fill French oak barriques. It is then aged in oak for 9 months and battonaged every two weeks to develop texture and additional palate complexity, before bottling.
Vintage note: Generally lower yields across the region. Since early March the region experienced a more autumn weather pattern some rain with cooler night time temperatures.
$300.00 for 12 bottles