The 2020 Pierre is a complex character sporting aromas of blackcurrant, lime zest and jasmine that rise from an inherent savouriness. On the palate the close proximity to the cold Atlantic Ocean remains clear with a profound salinity adding flesh to a compelling tannin/acid synergy. A small splash of Semillon has always provided some waxy weight to the clean acidity of the Sauvignon blanc, and this year a skin-fermented portion has provided a grippy twist to the wine’s nervy acidity too. The blend was made up of three portions: The first portion (45%) was a field blend of Sauvignon Blanc and Semillon simply destemmed into a small tank, where it enjoyed complete skin-ferment before being sent to 225L French oak barrels. The second portion (40%) was left to soak on the skins for 16 hours before being pressed to clay amphorae, and the last in was a small, ripe, picking whole bunch pressed to an old 225L French oak barrel (15% of the total blend). The different parts were allowed to mature on the gross fermentation lees in their various vessels for 8 months prior to bottling.
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