"78% Sémillon, 22% Sauvignon Blanc. 5 ha white vines out of 40 ha, averaging 25 years. Sémillon on gravelly sand and clay-gravel, and Sauvignon Blanc on clay-limestone. 5,600 vines/ha; 50 hl/ha. Hand harvest in the cool of the morning. Gentle pressing under nitrogen from 0.2 to 1.2 bar (Bucher Inertys pressing system). Must clarification to 150–200 NTU. Barrel fermentation at 20 °C in 15% new French oak. No MLF. Eight months’ maturation in barrel, on lees, with bâtonnage. TA 3.95 g/l, pH 3.29, RS <2 g/l.

Tasted blind. Pale gold. Hint of asparagus sweat/reduction, then nutty oak and some lemon. Botrytis? Rich and full bodied with a hint of sweetness against the brisk acidity. Quite heady. A bit clunky, with green and lemon fruit. Touch of spice to the finish." (TJ) Tim Jackson MW

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