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(2023) From grey silty loam soils, this was whole bunch pressed to French oak barrels; 228-litre and 500-litre, 30% new oak. Wild and cultured yeast were used, but there was no malolactic fermentation during 10 months in barrel. Fine oak aromas along with cool and precise lemon and nutty Cox's pippin apple fruit. Flint here too. In the mouth it fairly bursts with juicy flavour, moving from nectarine to lemon, the vanilla touch and smoky spice of the barrel plus alert acidity giving lots of character and lots of pleasure in this.
(2017) Fermented in steel and aged in old casks, with no malo and no stirring. Vines from the 1970s. A field blend of the two varieties that is a little bit leafy, light and green herb scented, cool apple fruit, very restrained. Crisp and juicy on the palate it just hints at peachier weight but stays fresh, with lots of dry, apple core acidity and tightness. Long and juicy.
(2017) Very cool and a touch flinty, and a delightful biscuit richness but turns so racy and tight, a really poised mineral acid thrust to the long, elegantly tapering finish.
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