2016 Muddy Water Skin Ferment
|Status||Muddy Water was the first certified organic winery in Canterbury, certified by AsureQuality organic.|
Muddy Water was born almost a quarter century ago when viticulture pioneers Jane and Michael East recognised the potential for grape growing in the Waipara Valley. They first planted the vineyard in 1993 with a range of experimental varieties with the first wines released in 1996. The Easts retired in 2011 after two decades of winemaking accolades and passed stewardship of Muddy Water to the Thomas family, who own Greystone and continue to create wines with same ethos of low intervention that truly reflect both site and vintage.
|Wine||A 50/50 blend of organically grown Chardonnay and Pinot Gris. 10% whole bunch fermented, 90% on skins for 30 days, 10% on skins for 120 days. Transferred to amphora and seasoned oak barriques to complete malolactic fermentation. Bottled without additions or filtration. Expect sediment in the bottom of the bottle - it’s all part of the natural breakdown of fermentation.|
Nose of chamomile, fennel, orange rind and caramelised vanilla leads to a fresh peppery spice palate with gravelly tannins and bright acidity. Flavours of peach skin and aniseed, subtle salinity and a smoky savoury finish. Enjoy with food.
Preservative free. Vegan.
|Tasting Note||Orange - Woody herbs - Savoury|