Winemaking: Ten days skin contact, wild ferment in earthenware, aged in earthenware, steel and fourth use oak before final blending. Saw some lees stirring to build texture and mouthfeel.
Tasting notes: Matt golden straw in colour, this still Bacchus displays prominent aromas of citrus and stone fruit along with a hints of baked apple, hedgerow and hazelnut on the nose. These elements persist and are entwined on the palate with fresh grapefruit zest, peach skin and hay, notes of white tea, sourdough and just a suggestion of pine resin are present on the finish. Rounded and savoury it exhibits only light tannins and gentle acidity making it very approachable as both a stand alone and a food wine.