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Hand picked on February 19th 2025 at 12.8 baume and cropped at 3.1 t/Ha. The fruit was whole bunch pressed to 500 litre puncheons, with no new oak, for a natural fermentation. Once fermentation was complete, the wine was sulphured to block malolactic conversion and the wine rested on its fermentation lees without stirring for 11 months prior to bottling in February 2026.
Reviews:
“Barrel fermented and matured in older French puncheons. Bright green gold. Pure fruited and complex, with aromas of white nectarine and apple blossom, together with a gentle waft of sea spray. There's a gentle fleshiness on the palate matched by the wine's precise, perfectly integrated acidity. Beautifully balanced from beginning to end; a seamless wine to drink now and over the next four to six years.”
Philip Rich
24/07/2026
Hand picked on February 19th 2025 at 12.8 baume and cropped at 3.1 t/Ha. The fruit was whole bunch pressed to 500 litre puncheons, with no new oak, for a natural fermentation. Once fermentation was complete, the wine was sulphured to block malolactic conversion and the wine rested on its fermentation lees without stirring for 11 months prior to bottling in February 2026.
Reviews:
“Barrel fermented and matured in older French puncheons. Bright green gold. Pure fruited and complex, with aromas of white nectarine and apple blossom, together with a gentle waft of sea spray. There's a gentle fleshiness on the palate matched by the wine's precise, perfectly integrated acidity. Beautifully balanced from beginning to end; a seamless wine to drink now and over the next four to six years.”
Philip Rich
24/07/2026