Description

From a single site in Leasingham, wild fermented. 20% of the fruit is left on skins for four days to build texture, all fruit fermented and aged in stainless steel.

White gold in the glass with an expressive nose of green grapes, almond paste, honeysuckle, tangerine and apricots. Structurally interesting, balances a little oiliness with cut from acidity, texture meets tension. Its almond paste/almond meal note gives a bittering balance, also offering up apricot and tropical fruit flavours. Solid concentration and length, a sight slipperiness to the finish, varietal and nicely poised.

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