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100% Chenin Blanc on clay soils over schist and phtanite, hand-harvested in two tries, fermented in 400L second to fourth use barrels over 20 days and aged on fine lees for four to six months with a monthly bâtonnage. Pale gold with hints of green, floral, acacia aromas followed by zesty acidity, full weight, rich, a little honey, white peach and a textured mount-feel, acidity and ripe fruit elegantly balanced with a mineral finish. Fresh with lively fruit and a gentle influence of oak. This combines lovely honeyed richness with zesty and fresh acidity.