The ripening season for the 2020 was a little bit cooler than the previous year, resulting in lower alcohol and higher acidity without compromising on fruit. Picked on the 1st of February, the grapes were fermented wholebunch for 7 days with one punch down per day after which it was pressed and taken to Zeppelin eggs and left to age. A very small amount of sulphur was added a few days before bottling in November.
The nose presents with aromas of red-skinned peanuts, green jalapeño skin and green figs. The palate is generous in its depth of flavour with a mineral core keeping the wine focussed. There is a great structure to the wine from the skin contact which adds complexity to it. A great pairing wine for Japanese cuisine.
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