The rather evocative name and naughty label for this seductively soft and delicious wine is not chosen just for thrills. Mark wants the drinker to experience this wine through multiple senses. We often focus on smell and taste as the main organoleptic markers of a wine, but this wine proves that texture should not be overlooked. Mark wants you to “touch” this wine, noting the gentle phenolic grip that lends presence while a waxy layer coats your tongue and lingers almost indefinitely. 2022 saw a massive shift in style as the vineyard did not deliver the acidity it had in previous years. Shifting from skin contact to carbonic maceration was a bold and daring move that payed off hugely!
The Verdelho grapes were harvested from a single vineyard in Bot River. The whole clusters were loaded into a single 400L barrel and were left to ferment via carbonic maceration with native yeast. When fermentation was complete, the wine was pressed off the skins and it went back to barrel for 10 months of aging. At that point, it was racked to tank and bottled without filtering or any sulfur addition.