A little cloudy in the glass, but no notes of anything too funky or unclean! Bruised peaches, effervescent vitamin c, rhubarb and custard sweets, earl grey tea and lemon barley water. Such fun! Chalky and long in the mouth, we can imagine it would be superb with crudo/ ceviche. Chalky and v long.
Partly skin contact, partly carbonic maceration, Adi previously used to blend these funkier components into the straight Secateurs, but in the last few vintages, they've chosen to bottle them alone to create Secateurs Riviera Adi highlights that whilst skin contact Chenin can sometimes be quite harsh, tannin dominant and linear, the carbonic maceration creates the most highly aromatic juice, loaded with luscious pineapple and tropical aromas. They layer whole bunches at the bottom of the tank, then destemmed, with the free run juice drawn off daily.
FROM THE PRESS
“Born out of the Secateurs project and mostly destined for the Canadian market, Riviera is the name of the vineyard as well as the wine. Described by Adi Badenhorst as a clean natural wine with a little sulphur dioxide; it has quince and black tea flavours from partial skin contact and some appealing phenolic grip.”Tim Atkin MW
“Fresh mango, passion fruit, clementine, hints of Campari, more depth and some chunkiness.”Roger Jones, The Buyer