Description
Product description
Located in East Sussex, England, the vineyard benefits from a warm, dry, and sheltered south-facing microclimate. Vines are pruned in the single Guyot style and hand-picked in early to mid-October to ensure optimal ripeness. Whole-bunch pressed and fermented with 120-year-old yeast in temperature-controlled tanks, with 35% in large-format German oak. Partial malolactic fermentation and six months’ bâtonnage sur lies add texture and complexity. Complex aromas of citrus, green apple, and brioche, with hints of toast and nuts. The palate is finely textured and balanced, with vibrant acidity, subtle oak nuances, and a long, elegant finish.
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