Honey, white peach and hints of pineapple are complemented by savoury notes of roasted almond and toasted brioche. A fine mousse and refreshing acidity provide a remarkably refreshing drinking experience.
Chenin Blanc grapes are handpicked and harvested for freshness and acidity at between 19.5º and 20.5º Balling. Grapes are pre-cooled and then whole bunch-pressed with the juice allowed to settle naturally. Half of the wine is naturally fermented in stainless steel tank, with fermentation being stopped to retain a certain percentage of the grapes own sugar.
The barrel fermented portion is allowed to ferment naturally to dryness with periodic battonage of the lees throughout the ageing process of 10 months. Base wine components are then blended, bottled and refermented in bottle, followed by a minimum ageing of 18 months before disgorgement. Residual sugar of the disgorged wine is adjusted from time to time to maintain a final bottled residual sugar of between 3 and 5 g/l. This adjustment is done with a “Late Harvest” style of Chenin Blanc which is fermented and aged in French oak casks.
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