A beautiful season with a long “Indian” summer where we did not mind getting up in the early morning to pick the amazing fruit from our 20-year-old vines. With a low yield of less than 1kg per vine, the fantastic healthy grapes at perfect physiological ripeness were carefully laid in small crates and only a few minutes later were with Hans in the winery.
Such purity in the fruit allowed for an extended cold maceration to extract the wonderful flavours. After gentle pressing the must was transferred into 500 lt French oak puncheons (30% new) where the wild yeast fermentation naturally started. The wine was then left on the lees with regular stirring to provide silkiness, complexity and depth and had time to mature over 15 months before we bottled this nectar. This wine is not cold stabilized and is unfined with only light filtration to retain the beautiful aromas with a low sulphur addition. Natural sediments may show but do not impact on the high quality of this natural wine.
A cacophony of lemon zest, ripe nectarine entwine with a refreshing palate of macerated lemon and ripe melon balanced by a crisp minerality. This elegant expression of the variety is truly mouthwatering, with fantastic acidity and a long, lingering finish.