“Fine, persistent bead, with small bubbles. Crisp, a slight dried apple, orange peel nose with biscuit and toast elements. Good defined palate, not overtly sweet, but not searingly dry. It exhibits a yeasty, leesy character on both nose and palate. A strudel element gives this methode further complexity”
The grapes were picked at just over 21 brix and in ideal condition. They were whole bunch pressed and the resultant juice was fermented over several weeks to dryness. We used older French oak barrels for the subsequent maturation and malolactic fermentation. After about 8 months on lees, the wine was racked, clarified, then triaged enabling a second fermentation. After two years bottle age and periodic simple riddling (turning and twisting the bottle to accumulate the sediment at the cap), the wine was disgourged removing the sediment, topped with a liquer d’expedition, then cork finished.