Ginger spice and sourdough unfold on the nose, laced with pineapple freshness, peach tea and a hint of vanilla pod. Richly textured, weighty stone fruit coalesces with vibrant, tropical nuances. On the mid-palate, apricot tanginess balances creamy, salted lees. The acidity is sewn right through, fine and mineral, along a seam of subtle spice. Quince, peaches and poaching pairs simmer to the finish, echoing long and resonant with fruitful generosity.
From old vine Chenin Blanc (1985) grown on decomposed shale and granite; minimal winemaking was employed to allow this stony terroir to shine through. The grapes were hand-picked at different stages to achieve optimal ripeness and balance. The fruit was pre-cooled and gently whole-bunch pressed before spontaneous fermentation and partial malolactic fermentation added elegance, and complexity. Matured for 11 months in a 500L French oak barrels, the wine was then aged on the lees for 8 months in 2500L Foudre barrels. Once bottled, the wine was left to mature for a further 6 months before release.