Fruit was whole bunch pressed and fermented in barrel using wild yeast strains. Bâttonage was used over a 2 month period. 10% underwent malolactic fermentation for this vintage and as always minimal intervention with the juice.
Ageing: Matured for 10 months in oak.
Barrels: French oak barrels, 55% new and 45% second use.
The bouquet is delicately lifted with jasmine, orange zest and nashi pear, supported by toasty almond and biscotti. On the palate the beautiful fruit is bright and elegant, textural and layered with a refreshing mineral acidity. Classic lime and grapefruit pith are in the forefront and an oyster shell salinity on the juicy, long finish. Fine grain French oak is flawlessly integrated and balanced, in line with the winery extended bottle aging regime.
Cellaring Potential: 8-10 years
Serving Temperature: 12-14°C
Food Pairing: Mushroom and goats cheese risotto or Asian glazed salmon.