Notes from the winemaker, Tim Sproal aka Minim Wines!
IN THE WINERY….a 2.2 tonne pick, hung just long enough for the skins to catch plenty of sunshine whilst holding firm to the natural acidity. Destemmed fruit fermented on 100% skins for 20 days in an open stainless fermenter. Plunged daily by hand and pressed once the cap started to thin, resting briefly in tank before moving to seasoned barriques for maturation on fine lees. The barrels were kept topped and not disturbed for 8 months. The wine was racked in early summer with a 30 ppm Sulphur addition and bottled in February under Diam cork.
IN THE GLASS…. the nose hints at cinnamon and star anise, lemon curd, mandarine, quince and ripe pear. The palate is bone dry and textured, with poached pear, peaches, Christmas spice and short grippy black tea-like tannin. The goal with this wine every year is to offer a refined and detailed expression of skin contact Vermentino, with complex savoury character and bold natural acidity. A wonderful wine to serve with aged hard cheeses like our favourite local Holy Goat La Luna.