|Main Variety:||Chenin Blanc|
|Total Acid:||5.5 g/l|
A huge challenge indeed and added to that I wanted to present it as a unique once off! Not just an extension of what I already do, a single vintage by vintage challenge to show the year and the place and the most natural winemaking way possible.
Make it naturally, completely spontaneous ferment after extended soaking on skins and stalks before pressing, in barrels, straight on to malolactic fermentation and then only racked and a tiny addition of SO2. Back into beautiful old, natural 400L French barrels (6-10 years old) for a 5 month rest and natural clarification, then bottled unfiltered and unfined to comply with the “natural” rules and laws.
The result is a tight, bright, minerally wine with texture and mouthfeel and an interesting hint of phenolic structure – like soft acidity and pear drop intensity. Built to age and gain complexity in bottle.