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*17/20 'Very Superior' - Jancis Robinson MW, December 2015*
The Semillon and Sauvignon are hand selected and whole bunch pressed, before going into a variety of stainless steel and seasoned French oak (no new oak is used). The juice is fermented using indigenous yeasts. Once blended the wine spends three months in barrel and tank and is run into a large tank to sit on lees for another four months. The wine is then gently filtered and bottled.
'Barrel fermented and then aged on lees for six months. Well integrated and appetising. Quite rich rather than sweet with a dry, juicy finish. Really satisfying on the palate. Lightly smoky. Very superior. Not like anything else. Nothing like white bordeaux (oak is much better managed and there is no oiliness). Much richer than any varietal Sauvignon Blanc. Drink 2015-2018.' 17/20 Jancis Robinson, December 2015more ↓ less ↑
|Grape||75% Sauvignon Blanc, 25% Semillon|
|Style||Refined and Classy|