'Grown using organic practices (uncertified) by Lee Haslegrove at his own vineyard in Frankland.
Whole bunch spontaneous ferment in qvevri, then allowed to macerate on skins for 10 months, during which time a thick flor yeast coverage developed. Pressed off and given 7 months elevage in stainless to settle. Electric orange in colour. Spice and candied mandarin on the nose, super chewy and textural on the palate. Phenolics are intense up front, but crest and then gradually fade away, really great lingering finish. Bottled with no adds at all (no SO2). Somewhat akin to Friuli skin macerated whites, though perhaps with more herbaceousness. Benefits from a good decant, and is best served between 10 and 14C.'
- Sam Jorgensen (Old Mate)