Description
"Whole bunch-pressed directly to new, one- and two-year-old puncheons, with no settling or fining processes. This juice was then carefully monitored and spontaneous fermentation kicked off on day five after pressing. After a Four-week ferment, the wine remained on gross lees unsulphured until October of that year. In December the wine was emptied from barrel, settled, filtered and bottled. This is an exciting site that holds amazing acid structure and lovely al dente tannin. It needs some time to truly unfurl, unfold, and show its true colours, but one sniff will show, that it has the character that Nocturne’s SV Chardys are famous for, Flint, funk, just ripe stone fruit, citrus and hope…In hope that change is always to grow and to hopefully improve. Get around this wine bright with flint, funk and grilled lime, it’s a bright new future out there." - Producer Notes
