Notes from the winemaker, Tim Sproal:
2020 started early when late frosts in November flattened the vineyard, with almost 100% loss of primary growth. Disheartened but undeterred we pushed on to make this very special wine with the secondary fruit. In the cellar, the fruit was direct pressed as whole bunches to a small tank, chilled and left to ferment with available native yeasts. Fermentation continued in stainless steel over 16 days till the desired density was achieved, with the wine bottled under crown seal and the last moments of primary ferment allowed to finish in bottle. Towards the end of June, the bottles were placed onto riddling racks and prepared for disgorgement. We rustically disgorged in early August on a cold day at 5am.
The wine is pure electricity!! Some really ripe fruit flavour here, the colour gives that away....poached rhubarb and quince. Truly amazing acid and flavor - perhaps this is the one bit of good news to come out of a frost year if you persist....an otherworldly fruit/acid balance?
Fewer than 500 bottles made of this relentlessly delicious drink. A good news story when we needed it most.