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64% Chenin Blanc, 19% Viognier, 8.5% Roussanne, 8.5% Grenache Blanc
93 Points Tim Atkin SA Report
The Chenin is whole bunch pressed and no Sulphur added to promote wild yeast development. The unsettled juice is then rapidly transferred to barrel for natural fermentation. Although a nerve-racking process, this method lends structure, complexity and longevity to the wine. The Grenache blanc, Roussanne and Viognier is destemmed and cold fermented for 8 days on the skins before being basket pressed directly to barrel to complete fermentation. The wine undergoes full malolactic fermentation and is matured 10 months on the lees before being racked, blended and bottled.
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