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This unusual phenomenon (which is not guaranteed every year) can under the right climatic conditions produce wines of intense sweetness and complexity. Cool, humid mornings followed by dry, sunny afternoons are essential to encourage the development of Botrytis.
This is a labour intensive but rewarding process which requires several passes at harvest time to pick only those bunches or berries affected by Noble Rot.

Vintage

2018

Grape Variety

Chenin Blanc

Tasting notes

Pronounced nose of candied stone and exotic fruits, pineapple and apricot confit, orange confit, quince and honey.

Organic & vegan wine

Certified organic wine and vegan friendly

Tasting notes

Shiny gold appearance.  Pronounced nose of candied stone and exotic fruits, pineapple and apricot confit, orange confit, quince and honey.  On the palate a powerful and intense sweetness is underpinned by a crisp backbone of acidity leading to a long and impressive finish.  

Vinification process

Individual berries or bunches affected by Noble Rot are harvested on four separate pickings - Gentle pressing for 10 hours to slowly release the juice - Cold settling - Barrel fermented in one year old oak - Slow fermentation for 6 months due to the high sugar levels and stops naturally at 11% alcohol - Racked and matured in barrel on the lees for 6 months - Tangential filtration prior to bottling - Débourbage à froid

Vineyards

Chenin Blanc - Moscou - Brugairolles 1.2ha , Vineyard planted in 2004 - Topsoil made of clay and sand on chalky limestone

Ageing

Racked and matured in barrel on the lees for 6 months – Tangential filtration prior to bottling.

Further information

  • Alcohol : 11%
  • Total acidity H2SO4 : 4.52 g/L
  • pH : 3.31
  • Residual sugar : 130 g/L