Tasting Note
Wow, this has a very natural aromatic but without the funk! The light flintiness / struck match aromas is reflecting the reductive winemaking with just the right level of it. Lemon, lemon peel, green apple, crushed stones etc and as the wine started to get slightly warmer, showing better depth of flavours. Delineated and precise, the textural richness here reminded me of a fine Chablis. It continues to gain better depth and length towards the end of the night. Decant is recommended should you decide to drink it now. DC - Oct-2021
Vineyard & Winemaking
Once hand harvested in the cool of morning, with carful sorting in the vineyard, the grapes are partially foot crushed then very gently, slowly pressed over five or so hours.The juice was then settled for 24 hours then racked with all but the very coarse solids to one new Stockinger thick staved 600l demi-muid, seasoned Burgundian piece, and two second fill 300l Stockinger Hogs Heads.
The wine sees one year in oak on full lees, no stirring, and no racking, then transferred to stainless steel with all the fine lees for a further four months elevage. Before racking and bottling, unfined and unfiltered, a small dose of sulphur the only addition.