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By nose, spice, rose hips, grapefruit and peach. By mouth, gentle and balanced, muscat, red apple and peach. Pair with raw shellfish, moule marineres and frites, roast chicken with Dijon mustard, charcuterie, cured country ham with parsley and sweet summer corn.
This is a high-toned wine from a single vineyard block on the estate and a singular clone that is uniquely suited to our cool, foggy climate. The yields in 2017 were sadly on the low side.
The grapes had at least two hours of skin contact in the press and were fermented in small, water bent, French oak barrels. Frequent lees stirring or ’batonnage’, at least three times a week for over seven months, contributes to the full and creamy mouth-feel. Yields in 2017 were sadly on the low side. Total production shy of 17,000 cases, compared with an average of 24,000 cases. The vintage will also be remembered for the October wildfires.