JANCIS ROBINSON 17 POINTS [Superior in Class] - "A combination of machine- and hand-picked fruit, pressed and settled for 24–48 hours before being 80% tank-fermented (cool ferment) with a range of yeasts. 20% of the wine is fermented in 6% new French oak puncheons with some using ambient yeasts and some barrels being inoculated. A further 3% of the wine was fermented on skins for 1 month. RS 2.8 g/l.
Smells of white flowers, gooseberries and green apples. Crisp gooseberry and wet-chalkboard flavours mix with lime juice and lime zest. Bright green apple lingers in the finish along with a chalky, bright minerality. Excellent acidity." - Alder Yarrow
WINERY NOTES - Gooseberry, nettle and guava are accompanied by lifted white floral notes, with the fruit sitting in the tropical spectrum. The palate is hinged together by textural elements that are balanced by restrained, but intense, fruit weight. There is a lovely seam of limey acidity that brings drive and offers a long lingering finish to the wine. It showcases the minerality and purity we get in white wines grown on the alluvial gravels.
WINERY NOTES - Gooseberry, nettle and guava are accompanied by lifted white floral notes, with the fruit sitting in the tropical spectrum. The palate is hinged together by textural elements that are balanced by restrained, but intense, fruit weight. There is a lovely seam of limey acidity that brings drive and offers a long lingering finish to the wine. It showcases the minerality and purity we get in white wines grown on the alluvial gravels.
