Early picking is the key to making this wine to keep a hold on the delicate aromas of the variety, so they are not lost between vine and bottle. Joch applies his kid gloves too when it comes to making the wine, which would be a sight for sore eyes if it weren’t simply a turn of phrase. The grapes are gently pressed and then cool fermented in stainless steel. There is no time in oak, although the wine does sit on its lees for a while to develop some complexity and weight.
|Battle Of Bosworth