Estate-grown, wild-fermented in French barriques followed by 12 months’ maturation. Brilliant green-gold. Last tasted three years ago, and it’s still as fresh as a daisy. As good as they can possibly come in this style, said without intending to demean a wine of international class.
Estate-grown, wild-fermented in French barriques followed by 12 months maturation, neither fined nor acidified. A fascinating comparison with Flowstone's barrel-fermented Sauvignon Blanc. Here the exercise is tighter and more restrained, the accent more on fruit purity than texture and structure. The fruits have as much citrus flavour as tropical, the finish bright and fresh.
Bunches were chilled to 5°C before being whole bunch-pressed to French barriques (50% new, 50% second use) for wild yeast fermentation, partial mlf, 12 months maturation. This, as they might say is the cat’s pyjamas, with its pyrotechnic display of grapefruit-driven fruit flavours, bright acidity and long finish. It is ambling surely along its development path.
Wild yeast fermented in French barriques and aged on lees for 12 months. It offers a rare combination of elegance and complexity, the latter achieved without any funky/reductive characters, the former with a combination of citrus, white flower and tropical fruits. Still cruising.
Chilled grapes were whole-bunch pressed, settled and wild-fermented in French oak (50% new), matured on lees for 12 months, 50% undergoing mlf. A smoky/toasty edge to the white peach of the bouquet gives scant warning of the drive of the palate. Here grapefruit juice and zest take hold with a grip in the 'stop, stop I love it' genre. Impressive wine.