Sweet Cheeks 2022

Hand-harvested then fermented after being 100% destemmed. Pressed after 10 days and matured in 500L old oak casks. No added yeast or acid. Full malolactic fermentation takes place. SO2 added a month before bottling, a light clarifying filtration, not fined.

The name comes from the children who every year love to pick at the sweet berries and eat them, hence “sweet cheeks.” Probably the most fragrant wine we make. Hanepoot (Muscat d'Alexandrie) is actually a table grape and meant for eating but we did an experiment in 2013 with skin contact to try and extract the flavour and it has made one of our most refreshing wines to drink.