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A few things changed with this vintage. We took yet another step on the road of natural winemaking and in our quest for Wellington terroir expression; we fermented half of the wine naturally. What a difference! You’re only now starting to taste the true essence of great Wellington terroir. 49 year old Chenin with bits of Chardonnay and Viognier. Fermentation took place in old barrels except for one new one. The best vintage up to date I think. Creamy, thick and delicious.
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