Community Tasting Note

kostaslonis wrote:

Sunday, July 2, 2023 - 10th MW Symposium, Wiesbaden - Day 4: Alcohol 12.0%, brut, 8.0 g/l residual sugar, 8.9 g/l acidity, 3.03 pH
Vineyard: Fruit is carefully selected from a myriad of different blocks within 2 distinctly different terroirs (clay in Kent and chalk in Sussex). Both sites benefit from low altitude and close proximity to the sea (less than 6 miles). 20% of crop dropped at fruit set for green harvest
Soil Type: Clay loam over sand in Kent and flinty loam over chalk in Sussex
Vinification: Whole bunch pressed and naturally settled for 24 hours. 10-day ferment at 18C in stainless steel with small proportion in oak barrels (10%)
Maturation: 6 months
Oak influence: 17% in old oak barrels
Months in bottle: 80

-/-

The wine is very cheesy, not as stink but as a dry gruyere, some citrus notes, very milky.
Palate showing high carbonation, very dry, again cheesy but not as much as the nose, underripe citrus and grapefruit, med to full body, long finish
Very difficult to have on its own.
There is also a cidery freshness here

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