2020 Post House Stamp of Chenin

Nose offers peach, honey, pineapple, citrus and hints of liquorice. Rich, full bodied palate with delicate flavours of tropical fruit, orange and minerals. Soft, round entry finishing with a long and full mouthfeel. A hint of sweetness. Perception of sweetness comes from the lees contact and fruit. Drinking well, but still young. Will mature for another two to three years with honey character evolving. Keep for up to 6 years.

Vinification

The grapes are crushed and left on the skins for 1 hour. The grape must settles for 1 day in a settling tank and is then racked to barrel. The grapes are fermented using natural yeasts, which occur naturally in the vineyard. The must ferments at around 17ºC = 20ºC. The wine is left on the lees and then these are stirred, initially once per week and then every third week. Thereafter the wine is fined with bentonite but not filtered before bottling, sulphur levels are kept to a minimum.

Wood Ageing: 10% new French and American balance in 2nd, 3rd, and 4th fill. 10 months in 225 litre barrels.