I am the Ninja 2022

Hand-harvested, pressed and held in stainless steel tank for 25-30 days at 4ºC. Racking removes sediment to clear up juice and the tank is warmed up to start ferment. Sugars of 35g/l and bottled with crown cap to finish fermentation and build up carbon dioxide. In 10 months the bottles were riddled, disgorged and topped with the same wine (from other decanted bottles) and crown capped again. No SO2 was ever added to the wine and neither was any settling or fining agent.

The latest addition to the portfolio. We love Methode Ancestral wines and their texture. We wanted this wine to be drier than “I Wish I Was A Ninja” as we feel Chenin has more depth when it is drier. The photo was taken by our friend Martin Shambrock in London of his neighbour’s dog “Layla”.