Sourced from the Howard family Somerset Vineyard where I once worked; I know this vineyard almost as well as my own. The vines were planted in 1973, 1980 & 1987 over red volcanic clay and fine sandy clay loam. The fruit was Basket Pressed and juice transferred directly in oak, where the wine underwent 100% barrel fermentation in French oak, 20% new. During the 8 month èlevage, bâtonnage was conducted every two weeks. A modern Hunter ‘Chardy’, balancing fruit and minerality with texture and beautiful lees weight.
12.5% 7.7 std drinks
Minimal Sulfites added.