2023 Albarino
Two picks; early pick direct pressed to a combination of concrete and old French oak 500L puncheons on solids. Late pick fermented on skins to dryness (7 days), both fermented via ambient yeast. Components blended and rested on lees for 4 months. Racked once, sulphured. Bottled without fining, filtration or pH adjustment. Textural with salted peach pith and apricot kernel bitterness. Chewy and salty with bright acidity. Good now, will age well. - Ollie Margan, Winemaker.