Decomposed granite soils host these low yielding crops of 8 tonnes/ha on 17 year old vines.
Hand-picked into small baskets in the early morning at 23.3 balling.
Fermented at 12 degrees C for a period of 27 days using naturally occurring yeasts. The wine was left on its primary lees for 6 months ensuring the full creamy mouth feel. 100% of the wine was barrel fermented in 80% new oak and left to age for 6 months in an oak Foudre and small French oak casks. No sulphur additions were made during or after fermentation, only at bottling.
Dominant peach and ripe pear aromas with notes of spicy oak. A rich mouth-filling wine with good structure and a long finish of dried fruit, white flowers and subtle minerality.
Ready to be enjoyed but with the naturally high acidity this wine will cellar well until 2017.
Crayfish, roast Pork, liver pate on toasted ciabatta
Sugar: 2.7 g/l
TA: 6.3 g/l