Cendrillon is the French name for Cinderella - and this one definitely can go to the ball. This special cuve is made from grapes grown on the vineyard's exposed south facing slopes. Francois Plouzeau - a keen biodynamicist, carried out an experiment on these vines. He took the ashes ('cendres') from the pruned vine shoots, which still contain mineral elements. With them he made a homepathic dilution, and then a crystallisation to obtain, as he puts it, a certain memory of their life as a plant. The crystals are then sprayed on the vines. It's a message I'm sending and if it's well received I hope it will help the vines maintain their vitality. The wine is left on the lees to fill out flavour and body and the results are encouraging. It's a gently aromatic wine with flavours of William pears and green apples in the mouth as well as some subtle pineapple notes. The acidity is lively and the finish smooth but confident. The addition of Chenin and Chardonnay to the blend has produced a slightly softer, off-dry white with spicy/mineral notes and background flavours of peach and pear.

Grape varieties: Sauvignon Blanc/Chenin Blanc/Chardonnay

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