Pokolbin Blanc was inspired by a trip to Bandol. Sourced from the Howard family Somerset Vineyard where I once worked. 9 different ferments; 6 Gewurztraminer, 3 Semillon and 1 Verdelho. Some on skins, some on solids, some in tank. Matured in amphorae, barrels and stainless to build complexity, weight and texture. Unfined, unfiltered and minimal sulphites added This funky little number is light, fun and delicious. Cheers – Angus Vinden.
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Pokolbin Blanc was inspired by a trip to Bandol. Sourced from the Howard family Somerset Vineyard where I once worked. 9 different ferments; 6 Gewurztraminer, 3 Semillon and 1 Verdelho. Some on skins, some on solids, some in tank. Matured in amphorae, barrels and stainless to build complexity, weight and texture. Unfined, unfiltered and minimal sulphites added This funky little number is light, fun and delicious. Cheers – Angus Vinden.
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