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Botriver grapes were hand-harvest at sunrise and left overnight in a cold room
Four long weeks on the skins add grippy tannic structure to hold the silky palate of dark cherry and juicy plum together while 11 months in oak barrels finesses it all into one flawless monologue
Whole bunches are pressed with no enzymes or sulphur added
nothing taken away
but it works
Jean Foillard Morgon Côte du Py '22 Jonkershoek Valley Botriver grapes were hand-harvest at
US$ 593400.00
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