Hand-picked, whole bunch-pressed to tank for initiation for fermentation with cultured yeast, transferred to French barriques (43% new), a full mlf followed, with adjustment of tartaric acid and SO2, 20 months maturation. While diminishing acidity (by mlf) and then adjusting it is an uncommon approach. It’s hard to find fault in the wine; it has an incisive edge to the mouthfeel, the fruit flavours precisely placed on the tipping point between citrus and stone fruit, benefiting from both, but not at the expense of the other.

Published on 12 Apr 2016

95 points 5 stars