A textural white that is still light on its feet.
Fruit fermented on skins, and pressed it in five batches over the course of four weeks (on day 1, 7, 14, 21 and 28 to be exact), with all batches finishing ferment in old french oak. The wine has a subtle yet gripping tannin, and flavours of granny smith apple and green almond. A moderate haze with a lovely green-yellow gloss. We recommend drinking this with cinnamon donuts or a hot dog with American mustard (no cheese).