Description / Reviews
"Whole bunch pressed and free run only. Natural cold settling for 12 days then racked with little solids remaining for wild yeast ferment at low temperature for 6 weeks continuing with lees aging for 12 months for added texture, weight and complexity. Again expect high tone aromatics of white stone fruits, grapefruit, white flowers & lime. The real star is the palate which reveals all of the aromatics but sears with powered fruit, spice, pith, texture, weight & persistence that finishes crisp, dry & long." - Torzi Matthews, Winemaker
"It’s a pretty wild and funky wine, lime, lime rind, stones and tangerine. It’s bright, briny and powdery in texture, the palate has a bit more freshness, though still there’s this chive and green herb character about it, with a nutty Parmesan rind and saline finish of good length. It’s still a strange and atypical release of this wine, though with a little bottle age, it seems to be moving in a more positive direction." - Gary Walsh, The Wine Front
