Product description
Vines are pruned in the single Guyot style and hand-picked in early to mid-October to ensure optimal ripeness. Grapes were whole-bunch pressed and naturally settled for 24-36 hours. Fermented for 14 days at 15°C, with a portion (taille) fermented in oak barrique. 60% of the wine underwent malolactic fermentation, followed by 5½ years of lees aging before bottling. Complex aromas of citrus, green apple, and brioche, with hints of toast and nuts. The palate is finely textured and balanced, with vibrant acidity, subtle oak nuances, and a long, elegant finish.
Rich and ravishing! Take a moment to admire the satin mousse that expands upward from this magnificent wine, it’s about as enticing as fine fizz gets. Engage your nose and the wine instantly radiates rich aromas of sweet almonds, hazelnuts, peaches and raspberries with a sense of proportion, intrigue and balance. Now sip it. Fulness on the palate is the first broadcast from this bubbly, with expansive appley and nectarine dimensions twirling around a blade of pink grapefruit and a vibrant, lingering, harmonious retreat. In one word: excellent. Olly Smith
- 93 pts Decanter Awards
