Colour

Pale clear with a green tinge

Nose

The nose is fine, delicate and pure with aromas of Nashi pear, celery,  parsnip and citrus blossom . 

Palate

The palate shows crunchy, fresh acidity interweaving with aromas of lime pulp – leaving the mouth feeling clean and recharged.

The wine making was kept extremely simple. The whole bunches were loaded into the press and the fruit was partially juiced such that the fruit sat soaking for six or so hours. The fruit was then lightly pressed. The juice was settled over two days to get very clean juice and after racking, was innoculated with a pied cuve we had running since harvest. The ferments were run in small stainless vessels to ensure lower temperatures. Towards the end of ferment, the wines were racked to ensure that only the cleanest lees remained. The wine as then lightly sulphured and aged on lees for five months prior to bottling without fining or filtration.