The wine jumps out of the glass with a bright, golden hue. Immediately announcing itself as oxidative on the nose, with walnuts and cheese-seeking pheromones. Full flavours of greengage, persimmon and star fruit before a long waxy finish with a lick of salt.
Chardonnay was whole-bunch pressed and left to settle overnight in stainless steel.
A single barrel was filled, developing a layer of flor - a thin veil of yeast on the surface of the wine that allows the wine to age in measured way, even with the presence of oxygen.
The wine was left for 22 months of ‘sous voile’ élevage, without topping up. Racked once, before bottling directly from tank.
275 bottles produced.