Tasting Notes and Scores
Machine-harvested. Pressed for three hours. Alcoholic fermentation with natural yeast at 18 °C for 3 weeks in stainless steel. Ambient malolactic conversion. The wine is then racked and remains on its fine lees for 8–10 years. Bottled 14 April 2022. Deep gold. Rich brioche, baked yellow apple, crab-apple jelly, roasted hazelnuts, crème fraiche and wet river rock on the nose. Gloriously developed with wet wool, honey and a faint cedar character. Voluptuously textured with a light phenolic pithiness and characteristically steely driving acidity – building on the finish. Long with a kiss of salinity. It's such a delight to find producers who age wines for you! VGV (SCJ)
Samantha Cole-Johnson
Jancis Robinson
2024-07-23
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