Winemaking
Grapes were destemmed into a variable stainless steel tank, with fermentation taking place slowly via indigenous yeasts. After two weeks of skin contact, the wine was pressed and aged for six months in tank and old Burgundy barrels, then bottled by gravity in August 2024.
Tasting Notes
Nose: Orange blossom, honeysuckle
Palate: Apricot, dandelion
Food Match
Seafood, salads or light pasta dishes.
Winemaking
Picked in October 2023. A blend of two blocks: clone 121 from 2019 vines and clone 95 planted in 2009. Grapes pressed and settled before fermenting cool in stainless steel with added yeast.
Tasting Notes
Nose: Ripe citrus, orchard fruit
Palate: Stone fruit, crisp, fresh and clean
Food Match
Creamy fish or chicken dishes, seafood, simple weeknight meals.
