Hand-picked, it is fermented in a combination of stainless-steel tanks and a 2000-litre French oak barrel known as a foudré. The wine then spends three months on its yeast lees to gain complexity and texture. It smells of quince, citrus and tropical fruits – seriously alluring. Silky and textural, this is refreshment personified with intense citrus, mineral and passionfruit flavours that have grip and a lengthy finish.
Author: Ben Thomas
Source: The Weekly Review
Review Date: Tuesday, September 30, 2014
Rated: 4 stars
