Spends a whopping 271 days on its skins, to put that into context, ordinarily a white wine might spend 2-3 hours on skins, a Rosé something up to 24 hours (for a little colour extraction) and a red wine, anything between 8-20 days (dependent on how much colour, flavour, tannin extraction the winemaker is seeking)*.
Always intriguing to see what extended skin contact throws up aromatically, gone out of the window the conventional aromoids per the base variety. Here, something approaching tinned mandarin segments meets pickled/cured ginger. Aromatic spices are certainly thrown up a fair bit here, white pepper and mace spring to mind.
Slippery textured, fair glides across the palate with incredible ease. Citrus is the dominant flavour, in this lemon barley and sherbet manner. It's actually quite a delicate wine, for all its bluster - a little peach juice in the mix softens things up.
It's always interesting to see where it's wild ferment ride has taken it, it's a beaut and stands up incredibly well even 24hours after opening! 92
Tasted on: Sunday 18th March, a Leaf day
Source: Sample
Price: $40
Alcohol: 11.6%
Closure: Screwcap
Website: http://www.yellandandpapps.com/
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* Durations a rough guide. Winemaker intent and grape variety all play a part in the actual duration spent on skins.
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