Crisp natural acid, restrained fruit, a succession of rich savoury notes and textures, minimal oak, gentle tannins, long finish.
“The fruit was picked early enough to retain some leanness and elegance, but ripe enough to give full flavour and body to the wine.
This vintage was entirely fermented in old oak barriques by wild yeasts. It was then left in the fermentation barrels on yeast lees with occasional stirring for the best part of a year to build richness and complexity.
After racking from lees and combining the barrels, the wine was allowed to clarify naturally before being gravity bottled with no fining or other treatments, under Diam corks. A modest amount of sulphur was added at bottling. Alcohol is 13.5%.”
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Moon Wine
