2018 Konpira Maru Tears Of Makato
Notes from Alastair, the maker..: 50% Nebbiolo and 50% Semillon. Nebbiolo was left to ferment naturally on skins for 4 days at which point it was lightly basket pressed. Left to finish ferment in tank and then the Semillon (Adama) was blended to ensure maximum time to come together as a blend. Wine was racked twice before being bottled. Unfined and unfiltered with no additions. Taste - A more robust Rose than the 2017, with much more maceration time for the Nebbiolo. Floral and fresh with earthy notes both on the nose and palate. Plenty of grip for a rose from both the pithy Semillon and grippy Nebbiolo.