Complexity is the name of the game with Wallis, and this iteration is another complete wine.
Firm grapefruit acidity that is the Wallis hallmark, there are layers of flavour here
– subtle hints of oatmeal from the malolactic fermentation, the white nectarine fruit cloaked
in tight by all this structure. Fresh, but not facile, I feel this is just waiting to unfurl in bottle.
Grapes hand-harvested late March, whole bunch pressed and the unsettled juice fermented by
indigenous yeasts in 15% new oak, some 228 litre French oak barrels, some 600 litre Austrian oak
barrels. A 10 month aging in barrel with no bâtonnage to keep wines fresher and more taut.
Natural partial (88%) malolactic fermentation before bottling unfined and filtered.
Production Only 206 cases made bottled 17 December 2017 :: screwcap