high levels of natural acidity - 8% of the free run juice was fermented in French Oak barriques and hogsheads for a very short time only to increase complexity and mouthfeel. A tiny proportion of this wine went through a natural wild yeast fermentation which contributed an extra dimension of depth to the final blend
Snowing here, been clearing it off the cars, otherwise I would've come in to this thread earlier.
Yeah GK, old world 'best Loire' technique from d'Arenberg, so I can see now, why you wanted at least to see what the wine is all about. A respected producer. I'd be curious
GK, Do you know those guys in the Co-Op enough to say "I'll advise you if it has gone over the hill, but I'd like my £4 back when I'm next in the store ?
The logic here is:- that the manager should advise customers, and the manager should have to give refunds - but you will audit the wine for them
for free, and call back on the phone if it is dreadful