Patsy is made for summer; fresh crunchy acid and good time tropical fruit, subtle white pepper and texture born from extended time on lees and a short soak on skins prior to ferment. All in stainless steel, a few days on skins, all native yeasts, very little oxygen and a small addition of sulphur prior to bottling.
Patsy is savoury, lean, crisp and textural – something to share with friends on hot days and have a good time. Not for inspiring endless critique and considered evaluation…just a nice summer drink when you need it most. This year very happily seeing Vermentino (30%) back in the mix, which, along with the piano, took a 3 day cold soak on skins prior to pressing and fermentation.
Serving suggestion: you and hot weather. – Minim Wine
