Kleur: vol goudgeel
Geur: open, vol, hint van vanille, maar ook limoen en grapefruit
Smaak: vol en toch elegant, een kern van mineralen en citrusfruit en daar omheen ronde tonen van rijp wit fruit en tikkie vanille.
Houdbaar: op dronk, gemaakt om goed te ouderen, minimaal tot 2021
Lekker bij: volle vissoorten als zalm en tong, schaal-en schelpdieren, sushi, jonge kaas, gevogelte als kalkoen.
The grapes are handpicked and packed into large-surface area crates to limit crushing of the bunches. The day’s harvest is cooled down overnight to 8ºC in the winery’s refrigerated cold room. The grape bunches are hand-sorted on a conveyor and fed directly by chute to the press. The juice is settled by temperature only (no enzyme) and racked in to barrel (40%), stainless steel (50%) and concrete egg (10%) for fermentation by indigenous yeasts. Bâtonnage (lees stirring in barrel) is applied fortnightly over some weeks for residual texture and grip until, sensorially, we are happy with the result and minimal sulphur additions can begin.
Maturation & Bottling
40% of this wine is matured for 10 months in 228L and 500L barrels produced in Burgundy and custom made for this vineyard. Tighter grained oak is preferred for subtle flavour, with longer seasoning and slower, lower temperature toasting. New oak comprises 10% of the final blend. 50% of the wine was fermented and left on its lees in stainless steel tank and 10% was fermented and aged on lees in an egg shaped concrete tank. The wine was blended and fined in stainless steel tanks with a light filtration before bottling.