A blended dry white wine comprised of 71% Chenin blanc and 29% Viognier.
I pick the Chenin blanc over 2 pickings: one early on (at around 22 Brix) to ensure freshness, minerality and length in the wine, and the second once the botrytis infection and raisining has begun - for flavour, richness and complexity.
The grapes are destemmed and crushed, and undergo maceration before pressing. The juice is then run to barrel after minimal settling and the fermentation is allowed to start naturally. After fermentation the wine was sulphured and matured sur lie for 10 months with regular lees stirring.
The Viognier grapes are harvested at around 26 Brix. Pressing takes place whole bunch and the juice is run to barrel without settling.
The juice is treated more oxidatively to manage the tannins inherent to Viognier. Fermentation takes place naturally and the wine is matured sur lie for 10 months with regular battonage.
After 10 months in oak - of which 20% is new and the rest 2nd, 3rd and 5th fill barrels (all French oak from Burgundy coopers) - the wine is racked to tank for blending. The wine undergoes no cold stabilisation but is protein stable. It could therefore throw a deposit over time.
6200 bottles were produced.
- PH: 3.20
- TA: 6.5 g/l
- RS: 4.2 g/l
- Alc: 15.0% by vol.
Brilliant golden straw colour with lime flecks.
This in an intensely complex wine with aromas of toasted almonds, honeysuckle, limes and white peach. There are hints of tropical fruits such as mango and pineapple which are interwoven with stunning spicy aromas of flint and white pepper.
The palate is full and rich, mirroring the nose with flavours of toasted almond brioche, apricots and peach. A rich mid palate accentuated by a creaminess and finishing with a long textured mouth-feel and a vibrant acidity. The blend is beautifully balanced with no dominant varietal or notes.
Seared yellowfin tuna marinated in wasabi, soy sauce and pickled ginger served .on wilted spinach and aromatic basmati rice or crayfish bouillabaisse.
The wine drinks beautiful when young but will reward with further cellaring of up to 6 years from vintage.