A summery Riesling. Easy drinking. Refreshing. Finishes very clean and leaves your mouth salivating for more.
A subtle nose of orange peel, white flower and linen, open to a hint of baking spice aroma.
We used carbonic maceration for 7 days in stainless tanks and then pressed the grapes into one of our 2000L concrete diamonds, a 1500L clay pot and a 500L clay pot where it finished fermenting.
There is a lot going on in our first white blend. The nose is intense, fruit forward, tropical and floral.
We kiln dried the fruit for 5 weeks and then carbonic macerated in stainless steel tank for 7 days.
This is a richer example than the white label 2019 Chenin we produced. The botrytis concentrates the palate, but also alters the complexity of the nose.
Ripe yellow pear, fresh pineapple, and tangerine all take turns in your nose, with a slight baking spice and pie crust envelope that tries to keep the fruit and match bomb contained.
Ripe apple, pear, and honey with a touch of clean linen aromas.
This may be the most intensely aromatic wine I have ever experienced, full stop.