Product Description
Colour: Medium straw with a slight green and yellow hues.
Nose: White peach, pineapple and lemon curd with a cashew nut note. Soft cheese complexity and some funky, flinty aromatics from the winemaking techniques. Should develop a flinty note with cellaring.
Palate: Clean, crisp acid with guava, stone fruit and lemon zest/pith/curd. Complex washed rind cheese like complexity finishing with round yet citric depth.
Potential: Drink now but short term cellaring (to 2-3 years) will add further complexity and varietal definition. Longer cellaring would be an interesting journey .
Foods: Blue Swimmer crab linguine. Washed rind Epoisses cheese—ripe if possible.
Technical: Bottled June 2025 under screw cap, Alcohol 12.2%, pH 3.43 TA 6.5 . Sugar dry and Vegan.
Vintage: 2025 was warmer drought influenced vintage
Winemaking by Nick Haselgrove
