Excellent with most seafood, shellfish and sushi.

We made 3 barrels using different techniques. Harvested at optimal maturity and a little later than our cask-fermented Chenin Blanc. Barrel 1 - destemming and crushing, open fermentation with regular cutting for 1 week. Barrel 2 - whole grape fermentation for 4 weeks. Barrel 3 - same as keg 1, but less time on the bowls. Although keg 3 was the least interesting thing, it matched keg 2, which was very tannic. Fermentation was carried out exclusively with natural yeast and nothing was added except a little SO2. All three barrels went through malolactic fermentation. We blended the wines after one year and allowed them to mature for a further 7 months to refine the tannins before bottling them unfiltered by hand at the winery.

Allergy information: Contains sulfites