in the vineyard : These grapes were sourced from a single, organically farmed, 21 year old Chenin Blanc vineyard. The heavy, clay soil and the South-facing aspect encouraged botrytis infections as the season changed from summer to autumn and the vineyard was regularly exposed to morning mist and afternoon sunshine. This combination of moisture and warmth encouraged the growth of “noble rot”, which is the defining characteristic of this wine.
in the cellar : The grapes were “whole-bunch” pressed and the resulting juice was fermented, using natural yeast, in small, oak barrels. The wine spent a total of 9 months in barrel.