in the cellar : Total production: 4036 bottles
On our chenin blanc, I am looking for a style that walks the line between the fresh (but more simple) tankfermented chenins and the big, new-oak, ripe chenins that I find can be a bit tiring to drink. This wine was 60% tank fermented and 40% barrel fermented, but the barrels were mainly older, neutral barrels; only about 5%
of the wine was fermented in new oak.
All of the barrel components were fermented with their natural yeasts. The wine was matured on the lees for 7 months and given regular stirring.