The story goes...
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
2019
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 : 12%
- Total acidity H2SO4 : 4.79 g/L
- pH : 3.45
- Residual sugar : 136 g/L
