A dry sunny summer was followed by cool showers in early September. This preserved natural acidity, allowing us to delay picking until September 24th and 29th. Classic pear and white floral aromas are enhanced by clean minerality from 20% neutral barrel fermentation. Try with charcuterie or a light seafood curry.
- Alcohol: 14.7%
pH: 3.36
Acidity: 5.4 g/L
Bottled: April 2019
One lot each of 146 and 152 was slow fermented at low temperature in stainless steel. The remainder of the 152 was fermented in neutral barrels (15% of the blend), aging sur lie to gain body and spice. The stainless steel lots were lightly fined with casein; the barrel lot was not fined.
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