The single vineyard grapes were destemmed, optically sorted and lightly crushed. A cold soak took place at 8°C for two hours followed by fermentation with selected yeasts at gradually increasing temperatures. The wine was maintained ‘sur lie’ or on its fine lees for three months with regular stirring to impart texture and complexity to the wine. Produced by the saignée method.
A pale and lively rosé with an aromatic and fresh bouquet of raspberry layered with rose petals, spice and mineral notes. Crisp with a creamy, fruity palate through to a long finish.
“Very pale in colour but not in aroma: deep in peach and tart red fruits with a light note of pear drops from such a young wine. Equally full of fruit on the palate and yet firmly structured by both freshness and a very slight grip, though not tannic. As it opens, even more aromatic but also a little more savoury, perhaps from the lees. Fresh, lively, and it turned out to be extremely versatile with food – it went well with both creamy chicken soup and earthy lentil and bacon soup. Long. The highish alcohol and the little bit of residual sugar have given it more volume in the mouth but no sweetness. (JH)” 17 pts Julia Harding Jancisrobinson.com
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