two barrels were made for the first time due to a much higher yield from a plot of mature vines. The harvest volume exceeded our their expectations, and we had to rush to purchase and use new barrels, resulting in a wine with a 50% new oak ratio, which is unprecedented in both aroma and taste. The combination of acidic fruit aromas such as pomelo peel and grapefruit with a roasted almond-like aroma is a nice touch. As the temperature rises, the oaky aroma increases dramatically along with sweet ripe aromas like apple nectar, yellow peach, and passion fruit. The wine has a rich, thick texture, with a savory, thick fruitiness derived from aging on lees and new oak, and a citrus acidity that gradually increases toward the end, making it a wine that whets the appetite.

It will go well with ethnic dishes such as Thai vermicelli salad and rich seafood such as shrimp and mussels. Harvest dates: September 22, October 4, and October 16 (Chenin Blanc only) After harvest, the grapes are sorted at the winery. The grapes are lightly crushed with a crusher of our own making, and then further crushed by foot. Spontaneous fermentation with wild yeasts in resin tanks. 10 months in used 225L barrels. Added 15 ppm sulfite just before bottling. No filtration or fining. 12° Alc.