Our Estate grown Pinot Blanc was hand harvested then gently pressed and fermented with wild indigenous yeast in 500L puncheon barrels. It spent 15 months on lees and was bottled unfiltered. It possesses exotic aromas of lanolin and beeswax while showing rich flavors of apricot and honey. Just 95 cases were produced.
What it’s made of
2016 Pinot Blanc- 100% Pinot Blanc
How it’s made
Hand harvested, fermented with natural yeast, no sulfur at harvest. Grapes were destemmed and cold soaked for 2 days before being pressed to juice. Fermented and aged in used Punchoen barrels and stainless steel drum.
The critics are in…
“Their Pinot Blanc, fermented naturally and left in 500-liter barrels with a bit of room for air, is the beginning of a new chapter for a region that is probably best known for trying to make “okay” imitations of Bordeaux,” – Cedric Bouchard, Jerome Prevost, Food Republic