VINIFICATION: Hand sorting of individual berries for the entire production in small cases. The grapes were pressed in a traditional basket press and the juice run off went directly to clay amphoras, concrete eggs and some old oak foudres.
AGING: The Palladius matured for 24 months. Fermentation was spontaneous, and no additives are used. The wine finished fermenting its own time, up to 20 months. After two years the wine was bottled unrefined and unfiltered. The final blend is made up days before bottling.
NOTES: The 2013 vintage was one that came and went easily. Almost like a child without fuss or issues. It is often these vintages that get missed, because they make no noise, but travel in silence. The 2013 was a great departure: for the first time in years, all of the components completed fermentation by the end of the first year, which meant that we were able to top up and bung up the casks, eggs and foudre before the second summer of aging. The fruit purity, freshness and focus on the wine is amazing, and in many respects this is one of our favourite Palladius vintages—as great as the 2009.
The wine has complex aromas and less obvious tropical flavors than the 2012, but much more in the way of primary fruit and linear attributes, and with loads of mineral and salty qualities. The fruit is firmly held in the grip of tension, with flavors in perfect balance, slightly spicy and perfumed. We think the 2013 will join the ranks of the best bottlings of Palladius. Tension and elegance in perfect equilibrium.
Blend: of Chenin Blanc, Grenache Blanc, Clairette Blanche , Viognier, Verdelho, Roussanne, Semillon Gris, Semillon Blanc and Palomino
Total sulphur: 20mg/l
Total acidity: 5.4g/l
Production: 7000 bottles