This is quite special. It’s an amphora-fermented Chenin Blanc with a dash of Marsanne, that’s on its skins for 222 days, and then pressed and bottled unfiltered with minimal SO2 added. It’s made by Millton in Gisborne, the biodynamic pioneers of New Zealand. This is the third bottle of this wine I’ve drunk, so it’s about time I posted a note on it.
Libiamo Amphora Chenin Blanc 2017 Gisborne, New Zealand
11.5% alcohol. Slightly cloudy. Beautifully aromatic with just a little bit of lift, and lovely lemon, tinned pear and lychee on the nose. There’s some stoniness, too. The palate dances with a vital, lively, lemony edge, some baked apple hints, a trace of beeswax and lovely chalky stoniness. You take a sip and it invites another: such a detailed, engaging wine. Real finesse, finishing long. 95/100
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