Patch Marsanne ABV 13.4% the process begins with a

the process begins with a five-day maceration

followed by zesty lemon

The mouthfeel of this mouthwateringly perfumed wine is full-bodied but focused

underwent whole-bunch fermentation in an oak fermenter

and cherry

Patch Marsanne ABV 13.4% the process begins with aA beautifully textural white, blending two unique fermentation methods for depth and complexity. Seventy percent of the fruit was direct pressed and fermented in stainless steel, while the remaining 30% spent two weeks on skins in terracotta before being basket pressed and blended. This results in a richly layered palate with fresh quince aromatics, bright acidity, and an intriguing depth of texture.