Mother Rock Wines practices organic farming techniques with minimal intervention. Grapes were handpicked early in the morning during cooler weather. One hundred percent oxidation was allowed pre-ferment. The grapes are fermented whole bunch and lightly foot-trodden, with punchdowns once a day for the first 10 days of fermentation. It then spent seven months on skins and stems with CO2 protection after ferment, before being basket pressed into 1,600-liter concrete eggs. It spends five months on its gross lees before racking straight to bottle without fining, filtration, or any sulfur additions. This wine is tangy, spicy, and mineral, an unusual combination of flavors that come together in perfect harmony; think crunchy fresh apricot dusted with middle eastern spice.
Winery: Mother Rock Wines
Region: Coastal Region
Varietal(s): Chenin Blanc
