A new approach to production has seen this wine tucked away in 2800l foudre for 22 months. A timeless method for this variety that allows it to progress slowly without gathering layers of oak. A spice laden wine, juniper and black tea, cherry, a quite tight palate that has layers on fine tannin and persistent acid. Quite reserved at this stage. Built to cellar for 10-15 years as an estimate.
Italian food surprisingly seems to work, affettati, salume, pizza, hard cheese, had it with braised duck and hand -cut pasta with just a hint of orange zest, and that was terrific.
CELLAR 10 years
VINEYARD Our estate, naturally farmed
VINE AGE Almost 20 years
SOIL Duplex, decomposed granite, red loamy clay, parna
SLOPE Mostly northerly, gentle
VINTAGE NOTES WA warm year, very good flowering and quite dry, a little wet at the end
WINEMAKING NOTES Processed as whole berries, so no pumps used, a natural ferment that wasn't messed around with too much and then left on-skins for six months. matured in a Francois Foudrer 2800l barrel.
ANALYSIS pH3.76 TA5.8g/l, FSO2 22ppm
PRODUCTION 310 dozen