Winemaker: Sebastian Beaumont
This is the second version of a whole bunch fermentation that I have put in bottle. The first one was made in 2011, the year that my son Leo was born. Since then I have experimented with this style of wine every year. The 2017 is the first vintage I thought should go into bottle.
The grapes were in perfect condition. The wine spent 8 days fermenting on the skins, was then pressed off and taken to barrel for the end of fermentation. Matured on gross lees for 18 months in a new barrel.
The first bottled since 2011 (3.5 stars, 84 pts), remarkable 2017’s clusters fermented, left 8 days on skins then pressed to barrel (100% new) for 16 months. Floral nose, savoury finish, layers of texture & peach, spice & mineral complexity in between, yet less than 12% alcohol.