Short Runs → 2022 The Colossus of Harry.
the sun god.
Skin-contact Sauvignon Blanc.
12 % Alc/vol.
1/3 of the batch hyperoxidised on day 1, just before fermentation kicked off. Wild fermented on full skins for 10 days in open vats. Basket pressed into 300L barrels for full malolactic fermentation. Barrel aged for 7 months, then all brought together without fining or filtration.
Delicate, savoury, textural; lychee, green tea, white peach, grapefruit.
You will find them sitting in the sunshine, moving slowly and drinking gleefully.
The Colossus is very much ripe to drink now, in the sun. However, if cellared for 1-2 years it will develop some more skinsy textural complexity, so holding onto some bottles (the 2020 is currently INSANE) will be well worth the wait.
In collaboration with Harrison Lambooy.