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Neil Prentice started his career as a “wine waiter” in the 1980’s. Once introduced to the fine wines of Burgundy and reading about their biodynamic practices, he was determined to follow in a similar vein. Today his farm is very biodiverse with cattle as well as grapes. Even though he does not like to call his farming biodynamic, all of his wines have that signature “funkosity” to them.
This wine was inspired by the then rather unconventional wines of Josko Gravner and Radikon of north-eastern Italy. True to the style, his Bianco is unfiltered and skin fermented with a delicious texture to it. The wine is drained into old oak with the yeas lees, giving autolytic flavours of sourdough and baked bread. Green-melon fruit, honeydew and pear is matched by ginger spice, rendering the flavour profile quite complex. The nose is floral with cherry blossom, jasmine and almonds.
Enjoy as is, or pair with shellfish or – as Neil recommends – garden snails and garlic butter.