Vibrant orange colour. Intense nose of bergamot, lavender, rose petal, black tea, peach and marmalade. Dry with medium plus body, replay of herbal, floral and fruit flavours, with a tangy clove note on the palate. Volume added by the lees, with length and complexity from tannins.
These were allowed to naturally ferment for 25 days. The combination of whole clusters, stems, skins and juice makes a complex fermentation that does not really form a cap, so punch downs were infrequent allowing more of an infusion to take place. Temperatures gently rose to 25°C for 2-3 days, but stems, having no sugar, moderate the heat of fermentation. Both alcoholic (AF) and malolactic (ML) fermentations finished simultaneously in about 20-25 days. The bins were gently pressed and the wine allowed to settle. After three rackings, the wine was bottled without filtration. No additives of any kind were made to this ‘skin fermented white’ wine.
Food Pairing Notes
smoked fish, bloomy and washed rind cheeses, pickled salads, and for the adventurous, rare red meat.