“There’s a wonderful sort of ocean freshness that hits you first, followed by something deeper, a wet green landscape glinting in late summer sun, quince in hard-boiled sweets format. Light bodied, medium plus acidity, good body, weight, conviction and viscosity to this vintage (probably because of the higher ABV scaffolding), the acidity feels harmonious. I did detect faintly, a deeper grain note but nose really is dominated by surprisingly exotic fruit! (90’s favourite Umbongo juice!). Lots of guava, paw-paw, mouth-coating. Would very much love tomato and Italian herb, elderflower, fennel, strong cheese and aliums. Romanesco, sweet pickling, kewpie mayo. Brilliant wine.” Cathryn Bell Sommelier.

Wales' only amphora aged wines.

Whole bunch pressed on harvest day. Settled for 24 hours then racked to tinaja (amphora) via gravity. Natural spontaneous fermentation with vineyard yeast. Unblocked Springtime natural malo-lactic fermentation. Stirred on gross fermentation lees regularly according to tasting. Racked to tank after 12 months and bottled by gravity without any additions. Unfiltered & unfined, expect sediment. Held in bottle for 6 months. Best served very lightly chilled.