2020 Lucy Margaux 'Le Vilain' Gris Pétillant
Notes are taken directly from Anton Von Klopper of Lucy Margaux:
"How the wine was made: The grapes are destemmed and left to rest for 5 days allowing the colour and flavour to bleed into the juice. Is then pressed fermented in 800L ceramic amphora for two weeks until there is the perfect amount of sugar to finish in bottle with a good level of spritz. Then aged on lees in bottle for four months and then disgorged.
Notes: An alluring beautiful transsentient copper colours rising to frangipani caramel bubbles. So fresh and tart with kumquat blossoms and burnt orange zest dancing on your tongue, truely quenching quinoa bark crunch, yes, yes!"