61% Marsanne, 27% Viogner and 12% Roussanne!
All varieties were hand picked and gently pressed to individual vats where they naturally settled. After 24 hours the Roussanne was racked to tank, whilst the Marsanne & Viognier were transferred to seasoned French barriques. Each parcel endured a slow indigenous fermentation and rested on fine lees for 7 months prior to ‘assemblage’.
Fragrant aromas of acacia flowers, roasted nuts and buttered citrus are neatly balanced with underlying hints of bees wax, minerals, chalk and fino. The ripe, fleshy barrel fermented Viognier and Marsanne gives the palate extraordinary richness whilst the Roussanne contributes it’s more flinty and austere personality. The result is a seamless wine with a silken texture that can be enjoyed with anything from the sea, particularly with a rich crustacean based sauce.