TASTING NOTES

Bright lemon and lime color with a seductive perfume of hay at harvest, white flower, freshly chopped soft herbs, celery and vanilla scones just out the oven. This is a beautiful match of texture and palate weight with unfolding flavours of cling peach, nectarine, crunchy green apple, lime, baked quince with a confident line of acidity to reign all the flavours in. Balanced, complex and bright with a lingering mineral, wet stone farewell.

WINEMAKING

A tribute to the enduring art of field-blend winemaking, this wine brings together 16 white varietals, interplanted as bush vines on decomposed shale and granite soils. The grapes were hand-harvested across four distinct pickings, each parcel pre-cooled prior to whole-bunch pressing to ensure gentle extraction and preserve purity of fruit. The juice was then transferred to a settling tank and left to clarify overnight, before being racked into a combination of seasoned oak barrels (30%), clay amphorae (25%), and concrete eggs (45%). Fermentation occurred naturally, driven by indigenous yeasts, followed by full malolactic conversion. The wine matured on its lees for 10 months, gaining texture and complexity, before bottling and a further six months of bottle ageing prior to release.