The grapes were handpicked and whole bunch pressed. Fifteen-percent was barrel fermented and maturated in a new (Jura forest) Damy puncheon. The remainder was directly pressed to stainless steel for fermentation and a moderate temperature of 15 – 16 degrees. After the primary fermentation was concluded, the wine was sulphured to inhibit malolactic fermentation. Monthly lees stirring was conducted to fill the palate without loosing acidity. The wine sat on lees until September 2015 in preparation for blending and bottling.

The appearance is a pale gold with green tinges. On the nose are aromas of creamy vanillin and popcorn oak. Grapefruit, green pear and lifted green bean notes show through. A undertone of flinty-leesyness adds to the aroma.

The phenolic structure is linked around the palate by a creamy texture and flavours of green apple, sweet marsh mellow, anise and fresh herb notes. The finish is of vanillin, white peach, grapefruit and gun-flint notes. This wine is medium bodied with defined acidity that carries throughout the entire palate.

Fresh and easy-drinking as a young wine, but this wine will continue to improve for 10 years from vintage.

Pair this wine with soft shell crab and a cucumber and coriander dipping sauce, or simply with pan fried pork chops and a garden salad.