One third was fermented in an open top fermenter, like a red wine, and then basket pressed. Full yellow colour with a slight haziness. Lovely fresh, mineral, spicy citrus fruits dominate. It’s dry and really textural with a hint of green tea and a bit of tannin hiding under the fruit. A hint of apple and wax, but the driving force is a lovely lemony purity. Nicely complex and long." - Jamie Goode, wineanorack.com (94 Points)
We pushed the ‘16 version a bit further with more oak ferment, and more percentage on skins for longer. About a third was fermented in an open top and gently plunged for 5 weeks prior to being basket pressed directly to old barriques.
The balance was pressed and cold settled in tank prior to being sent to old oak barriques and hogs heads for ferment. The naturally occurring yeast from the skins portion was used to inoculate the cold settled portion of the wine. The wine was left on full lees, prior to being racked by gravity a couple of times pre-bottling in November 2016.
150 dozen made.
Residual Sugar: Dry