Amber Albariño 2023

This is a pronounced skin contact iteration of Amphora Albariño with dried apricots, quince & orange rind notes. Appealing phenolic texture with treacle & marmalade, finishing with freshness.

As I was pressing the Albariño, (which had been macerating on skins for two weeks) the 'skins' portion began to turn a bright orange colour. I separated this amber portion into puncheon & barrel.

Later down the ageing track the pressings component from the Amphora Albariño announced itself as its own wine. So I paid attention and gave it its own voice.

The whole bunches were hand harvested, de-stemmed and macerated on the skins for two weeks time. A very light daily hand plunge and the addition of my active vineyard starter yeast which fermented underneath the vines. Biodynamic preparations 500, CPP were applied to the soil through out the year, as well as silica quartz (501) to the canopy.

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