We took a bunch of grapes, destemmed them and wrapped them up tight in a bag for a month in traditional French carbonic-maceration style, and – voilà – a classic, French Vin de Table emerged!
Rustic, old-world characters reflecting extended fermentation – honeycomb wax and a soft, talcum texture. It blossoms still wider after 24 hours revealing honeysuckle hints of the Jura. If we just made wine for our own table, this is how we would do it.
The same treatment as our Car Bomb Chardonnay, with destemmed grapes sealed away tight for a month to allow a slow, extended carbonic maceration – essentially fermentation within the grape.
The result is bold, direct, primarily primal characteristics of sour cherry and campari. A meaty, savory Pinot Noir with a distinct (777) clonal lift that ripens notably after opening. Why did we do it? Don’t need reason, don’t need rhyme…
Everyone loves a plot twist. Skimming the surface, Archer Beau Chardonnay 2015 seems to be all light-hearted pear drops and sugar crystals on the nose. Read into it more deeply, thorough, and dense layers of gunflint and clove-pierced blood oranges are revealed alongside quiet echoes of honeysuckle. Textured, silky and mouth filling on the palate with luscious flavours of creamy fresh cashews and candied lemon. The crisp acid profile – mellowed over a year in bottle – provides fantastic length. An intriguing page-turner that you won’t easily put down. Only one barrel made; chosen by Kirsty as the best of the vintage. 100% Piccadilly Valley Chardonnay, wild yeasts, nine months in 100% new French oak, 12 months in bottle, only one barrel produced.
If you’ve ever watched a tango you’ll know that it doesn’t just take two… it takes careful coordination to turn potential chaos into a seamlessly spectacular duo. Like a beautifully choreographed dance, BK Remy 2015 interweaves vineyard and winery. Made from same fruit as our award-winning Gower, this single barrel was chosen by Kirsty as the best of the vintage. The gapless aromatic profile displays tobacco-leaf sweetness and fermenting Burgundian-forest oak leaves with deeper layers of stewed rhubarb and cherry pie. The characters on the palate are remarkably similar to the nose and rounded out with cornflour-smooth tannins. A true harmony of elements. 100% Lenswood Pinot Noir, wild yeasts, nine months in 100% new French oak, 12 months in bottle, only one barrel produced.
Where our Remy Pinot Noir displays fresh tobacco leaf characteristics, BK Mazi Syrah has the deep, brooding aroma of dried tobacco with the lift of oak. Rich, black kalamata olives and dark plums on the nose. On the palate the tannic structure is full-bodied and gripping but with a smooth, fine-grain texture. The flavours are pure French-Vietnamese fusion – slow-cooked beef in Asian spices. Feel free to cellar this wine for years, if you have the patience. Alternatively, consider decanting it for just as long as you’d like. Serve with the Christmas goose.
100% Blewitt Springs Syrah, 100% whole bunch, 100% in new French puncheon for 12 months, 18 months in bottle.