Aromas of soft white florals, fresh fennel and a little honey with piles of lemon rind on top. There’s a wet rock smell too. Some honey, fennel and spring greens on the palate. Again, heaps of citrus - lemon and lime with some pithy edges. Curds and a little oatmeal too. A slight spritz gives buoyancy. The wine is tight, focused and very refreshing.
One rolling ferment of multiple picks. The beginning and the end of each gentle, whole bunch press make their way to a stainless steel tank - the denser middle of the press is kept in barrel for a different wine altogether.
With only the first pick of the season being settled, each subsequent pick is added without settling, giving the ferment a hit of sugar along with the solids that nurture the yeast. Temperature is controlled to keep aromatics cool and refreshing and allow the ferment to extend a little longer - building layers and length.
As ferment slows the wine is gently stirred before being sealed up to rest.
The tails of the press are fermented in new barrels for a month or so to take the edge off the barrels and to allow some of the phenolic in the juice to bind up with the oak and oxygen - these parts were blended back in for complexity.
Malo dryness is desired but not encouraged with additions or heaters.
Racked only once from gross lees and settled without finning or filtration before bottle. Some sulphur added.
Serve - Spaghetti marinara, grilled fish, vegetable tart, oysters, white base pizza.
✓ Dispatched next business day