Given that this wine will always spend at least four years on lees,
the goal with our picking and winemaking is to build—and keep—as
much freshness and acidity as we can, to balance against the creamier,
baked-goods notes the lees contact will provide. A portion of wild
fermentation in oak also gives extra depth and complexity: the nose is
lush and candied, with suggestions of strawberry, rhubarb and citrus.
On the palate it’s light and creamy, with soft tannin structure and
lovely acid carrying more rhubarb, blood orange and ripe red cherries
towards a long, rounded finish.
the goal with our picking and winemaking is to build—and keep—as
much freshness and acidity as we can, to balance against the creamier,
baked-goods notes the lees contact will provide. A portion of wild
fermentation in oak also gives extra depth and complexity: the nose is
lush and candied, with suggestions of strawberry, rhubarb and citrus.
On the palate it’s light and creamy, with soft tannin structure and
lovely acid carrying more rhubarb, blood orange and ripe red cherries
towards a long, rounded finish.