Picked young to retain acidity and keep the ALC low, this Chenin Blanc was pressed whole cluster, fermented in stainless steel.
It was aged for 6 months ('sur lie') in neutral french oak puncheons (a 130 gal vessel barrel), as we wanted to highlight fruit characteristics, rather than oak - and was stirred once a week ('bâtonnage') to create texture. We arrested ALC fermentation at 4% Sugar to offset and balance the acid, and did not let malolactic happen for the same reason.
Great summer wine to enjoy poolside now, but will also age nicely, and will continue to develop for years to come because of the choices in the winemaking.
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