A wonderfully warm, dry summer enabled a perfect growing season. We picked this Portuguese grape variety beginning of April at a tiny yield.
I left the fruit on the skins for an extended time to extract the superb flavours before the juice proceeded naturally to wild yeast fermentation until there was no sugar left. Its fine lees has been regularly stirred assisting to its remarkable silkiness, complexity and depth. Keeping with my approach of hands-on in the vineyard but hands-off in the winery, this wine wasn’t exposed to cold stabilization, is unfined, only lightly filtrated and unoaked to retain the delicate aromas. Natural sediments may show but don’t impact on the high quality.
A vibrant, full-bodied Verdelho with fine aromas of pear, honeysuckle and lime. A touch of spice combined with creamy nuances adds to the complexity. The precise mineral backbone and lovely acidity gives it a refreshing lift to peak in a mouthwatering long lasting finish