Astrolabe Wrekin Chenin Blanc 2019

Nose: Green apple and honeysuckle, with lemon honey and a little vanilla from the oak.

Palate: Medium-bodied, with a focused, mineral length and flavours of crisp apple, lemon and peach.

Cellaring: Made to age gracefully; weight and honeyed flavours will result from cellaring.

Food Pairing: Spring vegetables, grilled fish, goat's cheese soufflé, pork terrine, and apple or pear salads.

‘The Wrekin’ Vineyard lies within its own small valley located on the north facing slopes of the larger Fairhall Valley. It is part of a sub-region of Marlborough known as the Southern Valleys, generally considered to be the best area for pinot noir growing.

This is one of the highest vineyards in the valley. Its ancient clay soils overlying greywacke parent rock are significantly different from the loess soils occurring in the lower areas. The elevation, rolling hillside and orientation of the vineyard blocks, which were established on undisturbed soils, also contribute to the unique terroir of this site.

The pinot noir, grown on a mixture of hillside and gentle slopes, is highly structured, with rich red and black cherry characters, and we find textural stone fruit flavours from the chardonnay. There is also a planting of chenin blanc on a steep hillside behind the farmhouse.

‘The Wrekin’ is committed to organic viticulture and the use of biodynamic practices and has full organic certification with BioGro.

WINEMAKING The fruit was handpicked, whole cluster pressed, and only the cuveé juice retained for fermentation in stainless steel and old barrels. The combination of cultured and wild yeast, fermentation on light grape solids and lees stirring has added texture to the palate, and interesting complexity to the nose. The delicate fruit handling has given the wine a racy and crisp structure. Bottled 19th December, 2019.

WINEMAKING The fruit was handpicked, whole cluster pressed, and only the cuveé juice retained for fermentation in stainless steel and old barrels. The combination of cultured and wild yeast, fermentation on light grape solids and lees stirring has added texture to the palate, and interesting complexity to the nose. The delicate fruit handling has given the wine a racy and crisp structure. Bottled 19th December, 2019.