Stoke The Cab Blanc 2022

from the winery: 

Here’s a curve ball. I’ve have always thought these two varieties would make for something special after seeing an accidental blend of the two back in the day.

Each variety was locked down in large bags depriving them of oxygen for a carbonic maceration ferment. The yeast metabolises malic acid for a bit before its usual feast on available sugar. This helps to soften the final wine.

The whole bunches give a lot of stemmy complexity, and the whole berries contribute some beautiful aroma.