This is a one-of-a-kind find and a very special wine indeed. The Savagnin was harvested in 2011 and fermented in barrel with constant topping up over 11 years. As such the wine isn’t aged following the typical oxidative style, but rather experiences a totally different, yet equally delicious, kind of ageing, which is referred to as biological. In this occurrence the flor yeasts, in place of consuming sugars from the must they turn their attention to metabolising volatile acidity, glycerine and alcohol, breathing vast quantities of oxygen as they do so. The result is quite impressive, displaying a lighter, more elegant type of oxidation.
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