Having had the benefit of one vintage from the La Colline vineyard under my belt, I was able to approach this wine a little more confidant of what to expect from carbonically macerated, old vine Semillon Gris. The fermentation lasted about 10 days, after which time the wine was pressed off the skins and transferred to neutral barrels for maturation. Its antique colour and savoury texture serve as a time capsule to a distant age of wine making, and remind me of the value in constant experimentation and innovation, even if it means inadvertently re-inventing the wheel.
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