100% dry-farmed old vine Chenin Blanc that is grown on decomposed granite at the bottom of a hill. Craig Hawkins, the winemaker of these highly experimental wines reckons that because of the vines extremely healthy state and the low pH of the wines that they produce, that he can get away without using SO2 at all. He seeks tension in wine and picks on acidity. 2012 has a 2.99 ph after malolactic, before malolactic, the workers were complaining that it was searing any cuts in their their hands!
Weighing in at only10.5% abv, this was gently pressed by foot only and spent 15 months being nourished on the gross lees (no batonnage).
Bright lemon yellow with green hints. Acacia honey, sour apple, dry, quite cidery on palate, high acidity and quite lengthy on finish. No skin contact, very pure and clean. Definitely not for everyone, (more like a niche within a niche!) but really clean and mouth cleansing, still very young and would like to taste this with a bit more bottle age.