Ghost in the Machine Chenin Blanc

After 3 pickings and destemming, we meticulously berry-sorted the grapes and transferred them to open-top fermenters. Cold soaked on the skins preceded fermentation, which began naturally with wild yeast. To preserve the delicate aromatics and structure, we performed one gentle punch down or cap wetting daily, ensuring the cap stayed submerged. The fermentation was cool at 12°C, and after 6 days on the skins, we pressed the wine using a traditional basket press. It was then transferred directly to barrel to complete fermentation.

We achieved partial malolactic fermentation, with the wine spending 10 months in neutral oak. The wine was racked three times before bottling for clarity and purity.