• 100% Chenin Blanc, from old vines, picked at normal ripeness then left to dry for 2 weeks on straw mats.  The dried bunches are then pressed and racked into old French oak barrels where they can ferment for up to 6 months.  The result is an unctuous wine of immense concentrated flavours of dried apricots and honey.

  • A sense of sweeter jasmine, rosemary and dried apricot plays with fresh coriander and thyme. Wonderful with sticky Asian pork belly but demands charcuterie of parma ham, mortadella, chorizo and proscuitto.

  • The wine has almonds, quince, orange peel and camomile flower aromas on the nose. There is creamed honey on the palate followed by layers of brioche, lemon thyme and yellow apple. It has a fine, delicate mousse with a long, complex, creamy finish.

  • Pale straw-like yellow in colour. A complex nose of soft fruit and spicy richness. Understated at first but opens beautifully to expose sweet wild honey, peach blossoms, pineapple and toasted cashew nuts. Wonderfully dense with a taught mineral freshness. Rose petals and white pepper are softened by honeyed pears. The oak is seamlessly integrated and smooth.

  • Pale gold, brilliant with fine elegant bubbles. On the nose apples, pear and hint of lime with almond undertones. The palate follows through with a delicate show of white summer fruits, brioche and a complex creamy mid palate. Sustained freshness in length and finish.

  • Freshly crushed raspberries, some sour cherries and red currants. Full of lively ripe fruit and spicy notes with notable earth driven layers of clay minerality. The result is a young Pinot Noir with a nice depth for its age, complex and with a focus of how these young vines are going to look in a couple of years time. 10% whole bunch and natural...

  • The eye perceives what the nose discovers. Velvety and intense with wild berries, vanilla, cashew and toffee flavours.

  • Tropical fruit, ripe peaches and hints of lime on the nose. A full bodied wine with interesting minerality and a fresh lime zestiness. The lees contact and subtle wood contact adds complexity. Pairs well with oysters, mussels, grilled fish and chicken.


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