Grapes from 25 year old vines on the outskirts of Peronne, Andrew presses them without sulphur dioxide and puts the juice into large barrels for a natural fermentation. The wine lies there on its lees for seven months and then a light filtration before bottling.
A lovely bright aroma with some super pineapple and peach creeping through, followed by a touch of wet stone. The palate has some sweet fruit up front, good clean acid and a subtle oak coming through. Bright, fresh and very tasty, this is great now, but will fatten up a bit with age and be a different, but wonderful, wine.