Steve Flamsteed blends fruit from the Sexton, Tarraford and Applejack vineyards, fermenting it without added yeasts and moving the wine by gravity. While this wine is not as distinctly mineral as the Sexton Vineyard Chardonnay (also recommended here), its fruit complexity is fascinating. It’s almost red in flavor, hinting at persimmon and the red skin of a peach, with an herbal note, like lemon verbena, and a spicy floral scent of jasmine adding to the wine’s vibrant approach. Juicy and firm, the sense of luscious fruit is what lasts. Delicious.
Tight, mineral-clad apricot pith and white peach flavours ease across a tensile palate with hints of oatmeal. The tension pedal is eased as the wine, light weight and shimmering, expands into wild yeast truffley notes, broadening with air. A smidgen of oak for grip gives an accent.
An attractive nose, showing nicely restrained oak which integrates beautifully on the palate. Nectarine fruit bursts through, as does a grapefruit acidity on the finish. (GC)
The 2016 Chardonnay gives notes of ripe peaches, apple sauce and pear tart with a touch of nutmeg in the background. Medium-bodied with plenty of freshness and a lovely savory edge, it has great purity and is elegantly played. (LPB)
Supple and appealing, with a roundness to the apple and pear flavors. Soft details of spice and dried flowers linger in the background. Juicy finish. (MW, Web Only-2017)
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