(2016) Felipe says the Riesling produces very small bunches and a low production, and he makes the wine without skin contact to retain purity. Pale colour, fresh clear aromas of lemon blossom, chalk and salt, some fresh red apple skins. The fruit has lots of Mandarin orange brightness and it is dry with a terrific core of waxy lemony acidity. Long and beautifly balanced, there's a hint of sweetness right in the finish (just 4g/l residual sugar).
(2016) The flagship wine, from a very specific block on white chalk soil that is free draining and friable. Lovely flinty minerality joining passion fruit and subtle tropical fruit, but there's a sense of grip and depth too and a touch of green bean character. A very small proportion is barrel fermented which aids the textural feel in the mouth, the vegetal, asparagus flavour but ripe too and dry, with good acidity showing a little saline touch.
(2016) Planted in the bottom of the vineyard in clay. More vigour but also prone to frost - so 2015 wiped out for example. Felipe says they are considering abandoning this block and moving gewurz to the hillside. Not the most perfumed Gewurtztraminer, but subtle toffee and exotic notes do come through, with just a hint of florality. 20% is barrel fermented. The palate is rich and full, maybe just - just - off-dry, a slightly sticky finish through its extract and hint of sugar. Price shown is per bottle, but available only by the half case.
(2016) Rich honey and nutty character, a big generous wine compared to the Sauvignons in some ways, with a bow towards peachy ripeness, but once again that rush of austere acidity, with the ultra dry palate and some tingling juicy freshness.
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