"Texture. Saline. Nutty. Juicy. Acidity is perfect and the finish is long. It’s so refreshing, yet complex. Ginger and lime. Fine grip. Lemon zest. Unreal. Touch and go for 95 points really." - Wine Front
"Brine and Cardano on the nose. There is some potato skins and salted peanut flavours on the palate. This vintage has more depth to the palate, with the texture from the skin contact giving some tannin and power. Great with coq au vin blanc and prawn dumplings.
Our second attempt at this variety. The fruit is grown at Spreyton near Devonport, which about an hour away from us. The fruit is picked and chilled for three days. We then stomp the grapes in the bins and leave them for another three days before pressing it to old oak for fermentation. This year, in an attempt to give the wine more texture we fermented 20% of the juice on skins in Amphora and left it for 3 months. We think it has helped a lot. " - Holyman
