Description
A celebration of the lost art of field blend winemaking; 16 white varietals were planted as bush vines on decomposed shale and granite. The grapes were picked on ‘gut feel’ due to the variability of the grapes. The fruit was pre-cooled and whole-bunch pressed before spontaneous fermentation and partial malolactic fermentation. The wine was barrel fermented, aged in old 500L French oak barrels for 1 year prior to bottling and spent 4 months in bottle before release.
Certifications
Alcohol
13.5%
Analytical data
dry
3.4 g/l residual sugar
6.0 g/l acidity
3.3 pH
