After a succession of February vintages, a cold wet winter (and spring) delayed this season’s budburst until 20 September 2016. A mild summer saw verasion also commence later, on 28 January, allowing a long ripening period.
This parcel was hand picked in warm conditions on 15 March, at 12.5 baumé (sugar). Traditional footstomping within two hours. allowed us to maximise saignée (free run), minimize skin contact and start immediate fermentation.
The result is a bone-dry wine made in the tradition of our French ancestry. Pale pink and good acidity, lower in alcohol. A perfect accompaniment to fish, salads, tapenades and light pasta dishes.