Meyers lemon, ripe red apple and honey blossom. There are similar fruits appearing on the palate, very concentrated with great fruit weight while remaining very fresh and lively. A lovely texture appears through the mid palate with a beautiful balance of flavours.
The fruit is handpicked between three batches and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulfur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the wine making process. The wine is left at ambient and transferred to barrel with full solids and minimal sulfur added.
Fermentation occurs using wild yeast and is then left unsulfured to the following summer at which time most of the wine has completed full malo-lactic fermentation.A minimal amount of sulfur is added in the spring and left in barrel for a total of 12 months where it is racked off gross lees and into tank.The resulting wine is bottled using no finings and minimal filtration.
A broad swathe of white peach, truffle, Meyer lemon, cantaloupe and washed rind across the nose. Mid-weighted but generous, despite the cool climatic tension and freshness. A blend of three vineyards, with a good portion from the prized Mill Hill, albeit, from redder denser soils, rather than the meager granitic soils that are devoted to the Mill Hill single vineyard bottling proper. An excellent estate wine of immediate palate-staining appeal, as much as detail and the intrinsics for mid-term cellaring. Drink or hold. Screw cap. – 93 Points, Ned Goodwin