Notes from the vigneron - Michael Dhillon:
The juice goes to barrel straight from the press tray, with no additions of yeast, nutrients or enzymes. Once the juice is in barrel a small amount of sulphur is added and then we wait, usually about five days, for the fermentation to begin. The wine spent 10 months on yeast lees in French barrels, of which 25% were new, and was bottled in early March. The 2021 has classic Kostas lemon, lime and grapefruit aromas mixed with spice, cream, chalk and blossom. It is fresh, racy, mouth filling, textured and very long. It will take 6+ years to mature.