This Chenin Blanc is sourced from the estate’s oldest vineyards, planted in 1974 and 1976, delivering low yields and concentrated fruit. Grapes are hand-harvested and cooled overnight, followed by spontaneous fermentation in a combination of 2500L foudré and 500L amphora. The wine is then aged on lees for ten months in these vessels, with the first sulphur addition made only after racking prior to bottling, preserving purity and site expression.
Tasting note:
The wine shows a bright straw hue with a refined aromatic profile of quince, pear and white nectarine, lifted by subtle citrus and a hint of fresh ginger. On the palate it is precise and finely balanced, with integrated acidity supporting a core of orchard fruit and gentle stone fruit. The texture is clean and focused, with a delicate lees influence adding depth. A note of apple pith and light phenolic grip carries through to a long, pure finish, emphasising freshness and clarity.
