Colombard Method Ancestral
Dry land trellised vines planted in 1998. The block is in Wellington and is on decomposed granite soils. It has been farmed organically since it was planted and belongs to Dr Edmund Oettlé who is a wonderful man to get to know. He has a great deal of knowledge with regards to organic farming and makes wonderful brandys. The block of Colombard has massive acidity’s due to the river the flows right next to the block which allows it to never stress.
Hand-harvested then fermented in stainless steel tanks at a temperature of 4 degrees. It was racked 7 times during fermentation to remove the sediment. At a sugar of 60g/l it was bottled under crown cap where it was left to finish fermentation and build up a natural pressure of carbon dioxide. After 10 months the bottles were riddled and disgorged and topped with the same wine (from other decanted bottles) and crown capped again. No SO2 was ever added to the wine and neither was any settling or fining agent.
RS: 35g/l | TA :11g/l
