(2019) Harvested in separate tries between the 13th and 29th of September, two barriques of this wine were fermented with indigenous yeast, with zero sulphur added to the must. The ripest batches were destemmed and macerated with their skins for six days in stainless steel tanks before being put in to barriques to continue with spontaneous fermentation, again without added sulphur. Lightly cloudy and golden/straw in colour, the wine has a fine, yeasty and lightly earthy character, a hint of vanilla and ripe orchard fruit, a herbal, lifted quality too. It reminds me immediately of a Chardonnay from the Jura, with a vin jaune-like quality, very natural in feel. In the mouth copious sweet fruit, a touch of tobacco and plenty of lemon peel that is fat and waxy, but fresh in character. The wine has terrific length, the sweet, ripe and quite luscious fruit always edged with spices and a bready, yeasty and almond richness, the finish long and tapering beautifully to an elegant, fruit-driven finish.
(2019) The Pinot Noir was sourced from six small plots chosen for their different characters and ripeness. Partly whole-bunch fermented, only using indigenous yeasts, the wine was matured in second- and third-fill French oak barriques for 18 months. What a lovely nose, deep spicy, earthy and smoky, but suffused with red fruits, savoury plum and wild flowers and herbs. A lovely stripe of tannin adds firmness on the palate, but it stays creamy and beautifully balanced with its cherry ripeness of fruit, smokiness and fine acidity. 1088 bottles produced.
(2019) A fascinating wine all-round, made from late-harvested, over-mature, Chardonnay grapes, made with just a short period in barrels to preserve its floral and tropical fruit notes. It pours a glowing golden yellow and opens with creamy, buttery, and like the dry white wine, slightly oxidative notes that only serve to add intrigue. It is undoubtedly sweet, but a tempered sweetness of 36g/l, but again caught up in the buttery and nutty, natural-feeling light oxidation. Mouth-filling and chewy, yet the sweetness is there, and a balancing, freshening acidity, in a wine that continues to intrigue until the last mouthful. Cascina Eugenia recommend decanting for 10 hours before serving. 623 bottles produced.