We shamelessly nod to a favoured and hugely admired Austrian producer, Knoll, with our first take on Grüner Veltiner. High-altitude Austrian wines find the balance between tight acid structure – the natural result of their alpine landscape. Maturation in our large cement ‘egg’ pulls the full substance and viscosity of the fruit to the mid-palate. If you closed your eyes you could well imagine a red wine. Stone fruit pungency. Dried orange peel, negroni and spice on the palate. Maturation in our large cement ‘egg’ pulls the full substance and viscosity of the fruit to the mid-palate. If you closed your eyes you could well imagine a red wine. Stone fruit pungency. Dried orange peel, negroni and spice on the palate. Maturation in our large cement ‘egg’ pulls the full substance and viscosity of the fruit to the mid-palate. If you closed your eyes you could well imagine a red wine. Stone fruit pungency. Dried orange peel, negroni and spice on the palate. 50% whole bunch (like a red wine), 50% barrel fermented (older French puncheon), blended to concrete eggs after primary fermentation, 9 months.
