I actually have zero, nada, nil, no idea what grapes have actually been used to create this lemony, mineral-focused, chalky wine because despite repeated pleadings to winemaker Liam Ashworth, alongside offers to give him my next born son (the first is turning out ok) – he refuses to tell me. Grown on the Takapau Plains, it’s cheek-slappingly dry, with a powdery, almost dusty nose and it’s fab sipped with crusty bread spread with creamy, herby, smoked trout mousse.
