Pinot Blanc, 2017

Alcohol: 12.5% Vines are aged between 25-30-years-old. G • Manual harvest into small crates - the result is that the grapes arrive at the winery beautifully intact. • The juice is left to settle - certain matter is allowed to remain in the juice and is not strictly removed. • Loose filtration through Kieselguhr. No fining. • Wild yeast fermentation in stainless steel vat with very limited temperature control using pipes to run cold water down the walls of the vats, in the estate’s naturally cool winery* • Fermentation and ageing (ageing on the fermentation lees) lasted for 1 year in stainless steel vat. • Full malolactic. • After a year of cuvaison in vat, the family bottled some magnums, leaving the remaining wine in the vat for a further month’s ageing. This procedure resulted in the remainder taking on an oxidative style, because of the small quantity of liquid left in the vat. This is enjoyable, rather than a fault.

TASTING NOTE: Colour: a bright, eye-catching pale-yellow colour with silver flashes, Nose: shows a slightly oxidative characteristic, this isn’t a fault in the wine, this was purposeful. This is followed by touches of sweet almond, and peaches as well as Mirabelle plums. Palate: a well-integrated acidity, then led by the peachy style contributed by the Auxerrois. The sweet almond aromas find their echo on the palate. A vivacious streak of acidity expands gradually on the palate, resulting in an elegant finish. This wine is a perfect illustration of how the two grape varieties Pinot Blanc and Auxerrois work well together. Any lees that may remain in this cuvée can be fully enjoyed while drinking this wine.