Wholebunch pressed and left to settle overnight in stainless steel tank. The next day, juice was racked to old French oak barrels and left to ferment spontaneously. The wine spent 10 months on its primary lees. No batonage, enzymes or finings. Minimal SO2 applied before bottling.
Tasting notes: Lovely red apple skin aromas followed by a stone fruit component and some ginger spice on the nose. Lovely rounded wine on the palate, especially for a Colombard. Red apple and early picked nectarine fruit flavours. The bold fruit is balanced well with an insanely high natural acidity characteristic to the cultivar as well as this block. Great nervous tension on the palate that keeps you coming back for more.