2016 GUENDULAIN FARM – William Downie

“It’s all pretty basic really,” says Bill Downie. “The vineyard is a little more than an acre, mostly planted at 10k vines/ha. About 1/4 is at 11.7k vines/ha and a tiny bit is at 20k vines/ha. We do everything either by hand or with our horse (spraying, mulching, harvest, etc). We don’t use any synthetic chemicals or herbicide and we don’t till the soil.

winetrees
Guendulaine Farm – photo: @williamdownie

 

“Winemaking is as close to non-existent as we can manage,” continues Bill. “100% whole bunch, hand sorted and put in a tank. No additions, no temperature control, no punch downs, no pump overs. Pressed after about 30 days then filled to old oak. Bottled straight out of the barrel by gravity with no SO2.”

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So how does it taste?

[TASTING NOTES]

2016 Guendulain Farm

Guendulain colours the glass an opaque purplish red, like the colour of blood plums and dark cherries juiced together in a blender. A quick swirl reveals a heady posy of brooding black fruits still on the bramble, slightly baked, at first, but given enough air time, a sweet and savoury stemmyness beguiles soon enough…  Juicy and thick, and plush past the lips, fleshy and supple, conveying a dense palate of tart blackberries and rhubarb, sweet purple plums and dark cherry piths hedged in by a dusty tannin structure. Will keep a while, no doubt$120 / 13%

The 2016 Guendulain Farm might still be available from… william@williamdownie.com.au

D// – @honandaniel

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