Picked just when the fruit is starting to get a yellow ripeness to it, when it’s just starting to burst with sweetness yet it still has a tart acidity to balance it. It’s then destemmed, gets a medium press (to capture all the phenolics) then ferments to dryness in a large vat before being transferred to very old French oak.
Gently perfumed, there’s yellow flowers and grapefruit zest. The palate is quite full, intensely reminiscent of clingstone peaches, with a lick of grapefruit curd at the end. It’s tangy, persistent acidity lingers long after the wine is gone. Bottled without sulphur November 2018.