A single vineyard wine with grapes hand harvested on the 26th February from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.
Initial juice analysis showed a Baumé of 12.4°, pH 3.08 and titratable acid of 9.5 g/litre. After crushing and applying gentle pressing, the juice was fermented at low temperatures to enhance fresh fruit characteristics.
Bottled on the 10th of May 2016.
The wine displays excellent mineral length with citrus, tropical fruit, gooseberry, herbaceous and elder flower aromas. The palate is followed by consistent fruit flavours and crispness achieved from the natural grape acidity.