“It put me in mind of the Loire with its flinty, curry powder riff (bash a couple of silex stones together and see what you get). It has a texture and wildness that speaks of natural barrel ferment on full solids and 10 days’ skin contact, neither techniques dominating, which makes for a harmonious palate…Seamless.”
Sarah Ahmed, The Wine Detective UK, 2018
Hand picked and sorted, whole bunch pressed with 6% destemmed and spending 10 days on skins. Ambient yeast ferment in seasoned oak and a 1200L foudre. No added sulphur. There were two bottlings, this wine was bottled unfiltered.