2017 Millton Libiamo Amphora Chenin Blanc Cult Wine

“I love this wine. It’s Chenin Blanc from an old wizard. There is light dried straw much like the Scarecrow and yet the pear prettiness of Dorothy. Fermentation on skins for 222 days inAmphora then pressed and bottle without filtration, fining or any other fucking around. It is slightly cloudy and offers a perfect journey from our place to your glass. With love and gratitude. Libiamo! Let’s drink.

This is our first “on-skins” wine we have grown from Chenin Blanc, our most favourite grape. Grown in our Te Arai Vineyards the grapes were hand harevsted and gently destemmed before being bucketed into the amphorae along with a tiny amount of Marsanne. These are 500 litre clay vessels which were made in Spain, ‘tinajas’ in fact. Here the fruit sits and assimilates its origins and the surrounding resonance of the persons who care for it. Nothing is added, nothing is taken away. No temperature control. No yeasts. Fermentation is assisted by careful mixing of the grapes and their juices. When the vigour has settled the amphorae are sealed for the considered 200 days when we opened the vessels and press the grapes. A little time is allowed for the solid to settle and then, at bottling time, a tiny amount of sulphur dioxide is added to allow the wine to travel and age without biological disfigurement. Closed with natural cork, because we prefer it this way, it also added to the five phenolics of taste, and upon opening makes a sound less heard of in these modern times and still makes your mouth water…

The acidity is round but refreshing and then there’s heaps of palate cleansing, long chained tannin giving a very long pucker and drying finish. It is cloudy from natural sediments, and smells very clearly of its origins in terms of place and fruit. The taste is long and intense. Once opened, this wine will last, even improve, for a number of days afterwards, so take your time, savour and drink in moderation. Handmade.” – James Millton

Total Acidity: 4.5 g/l 
pH: 3.91
Alcohol: 11.45% 
Residual Sugar: 0.0 g/L 
Skin Contact: 222 days
Total SO2: 8 mg/L