42hl/ha from this tiny, south-east facing home block, slightly variable soils from top to bottom, though primarily shallow (10-15cm) glauconitic clays over well-drained limestone.
Late April pick, whole bunch pressed, indigenous yeast starter culture with ferment lasting 12 months, half in clay giare, and half in used French oak. Natural, spring malolactic. Ten months on lees in barrel, then transferred to a variable capacity tank for a further month of settling; bottled unfined and unfiltered, with a small sulphur add pre bottling.
Alcohol 12%. Production: 195 (6 x 750ml) cases.
Radiant, very pale gold.
On the nose, at first an intriguing hay/chamomile character, superimposed over subtle citrus/verbena notes. Opens to sweeter florals – hawthorn, alyssum – and the initial hay note unclenches into a delicate, brioche-y scent.
Flinty, salty, tense and vivid on the palate, with dense energy and drive; flavours of wet stone (yes, like putting a river stone into your mouth) and citrus (yuzu). Long, accelerative finish. Exhilarating, and as the French say, tonique.