(2021) An organic blend of mostly Riesling made in a variety of vessels from concrete eggs to Austrian oak to amphora, blended with a little Gewurztraminer. There is certainly some aromatic perfume here, hints of lychee and summer blossom, lime and a touch of mango exotics. But the amphora/egg ageing and, I presume, wild yeast ferment does add that dimension of yeasty, light earthy character too. In the mouth there's surely a little residual sugar, but such a phalanx of iodine, mineral salts and zesty lemon flavours that the wine is savoury and multi-layered, fresh and juicy with lovely hints of orange and chamomile into a long finish. Unusual and delicious.
(2021) There's a touch of bronze to the colour of this blanc de noirs still wine, which is 70% Pinot Noir and 30% Chardonnay, aged six months in neutral (untoasted) French oak. Aromas are firm, lemon and apples, with a gently oxidative nuttiness. Lovely fruit on the palate: again apple and pear, but juicy and ripe, a salty lick to the acids too, and the barrel ageing just broadening the texture and depth of flavour. Finishes very tangy fresh, on citrus and salts.
