Before we get into the still wines, we have this fascinating sparkling wine to offer. More delicate than a Champagne, it's a wine that brilliantly straddles the fence between traditional sparkling and an aromatic dry white. Bottled at a Petillant pressure of 2.5 atmospheres, (most Champagne's are between five and six atmospheres), this wine has la lighter fizz than traditional bubbles while the fruit is all estate grown. It's a wine only made in years that are more suitable to dry wine production and comes from the Estate's youngest vines. This has classic Chenin aromas of citrus, white blossom, beeswax, as well as a chalky minerality on the palate. There is also some developing biscuity complexity from the years of ageing on lees. A lovely, complex and intriguing sparkling wine. Noel Pinguet recommends serving it at 10°celcius, so not too cold.
"Bright straw with a delicate bead. Intensely perfumed, spicy bouquet displays pear skin, nectarine, honeysuckle and mace, along with a strong mineral undertone. Nervy and precise on the palate, offering lively citrus and orchard fruit flavors and a deeper note of peach pit. The floral quality echoes on the long, spicy, impressively precise finish. This will age and I'd love to stack it up against scores of Champagnes at anywhere near this price." 91 points, Josh Raynolds, Stephen Tanzer's International Wine Cellar May/June 2010