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former Sipsmith distiller Chris Garden and Cairby Hill of UCL have created a new Triple Technique distillation process which extracts a broader spectrum of flavours at lower temperatures under pressure
The palate is fresh and rich with lovely green and chalky Semillon characters with nuts
Really bright and generous with cherries
It is cooked using three different types of wood: pine
Barbera and Monastrell
Les Vins de Vienne, Cote Rotie Les Grand Places 2016 Ladoix former Sipsmith distiller Chris GardenAwesome aromatic range on the nose redcurrant, cranberry, pepper, a touch of vegetal stemminess this is firing on all cylinders. Fine tannic powder on the palate kept in balance by refreshing acidity. Delicious! Richard Hemming, JancisRobinson. com (17. 5)
