This is Larry McKenna’s (or Larry McPinot as he’s affectionately known) first foray into organic, minimal intervention, ‘natural’ winemaking and its, it’s ok. Unfined, unfiltered and minus any additions like sulphur (to prevent premature oxidation), this wine was fermented in a clay amphorae and left on its skins for around 9 months before being pressed and subsequently bottled. Expect aromas of hedgerow fruits, forest floor and fresh tamarillo followed by a light, earthy, cough-drop character on the palate, high acidity and some gum-prickling tannins on the finish. It’s a drink-young style.
