Ahearne Wild Skins 2018

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$33.99

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With a career in wine spanning over 25 years, Londoner, Jo Ahearne Master of Wine has worked with iconic wineries and retail environments around the globe. She entered the wine trade in the early 1990s with Oddbins in Central London. And after two years went to Australia to work a vintage for Charles Melton, with his iconic Nine Popes and Rose of Virginia wines in the Barossa Valley. She passed her Master of Wine qualification in 2008. The Master of Wine qualification is notoriously difficult – only 396 people have the right to use the lauded letters M and W after their name. Ahearne now makes her own wine, Ahearne Vino, in Hvar, Croatia. Jo produces four wines – a rosé, Rosina, two whites (Pošip and a maceration wine, Wild Skins) and a barrique-aged Plavac Mali, South Side. ‘Wild Skins’ is a blend of three varieties found on the island of Hvar – Kuč, Bogdanuša and Pošip. The Bogdanuša (‘gift from God’) and Kuč vineyards are on the cooler northern part of Hvar on the Unesco-protected Ager plain which was first cultivated by the Greeks. Mainly on red soils. The Pošip is planted on the southern side just outside of the town of Hvar itself.

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Josić Pinot Gris Superior

Testament Pošip

Wine notes

Winery	Ahearne Wine
Country	Croatia
Region	Dalmatia
Variety	Bogdanuša, Kuč, Pošip
Category	White wines
Bottle size	0.75 L
Alcohol	12 %
Production	2.500

Herbs
Honey
Quince
Vanilla

Each variety was fermented using only the yeasts naturally present on the vine and kept on skins for 10 to 340 days to bring out all the flavor and structure of the varieties. Each parcel underwent naturally occurring malolactic fermentation and was left sur lie for 9 months with regular batonnage. In addition, a portion is kept for an extra year sur lie to bring a toasty element to the blend. ‘Wild Skins’ shows the structure of a macerated wine sitting alongside pure quince fruit and honey flavors with a note of the wild herbs of the island. A small amount of sulphur only is added just before bottling. Minimal filtration and stabilization treatments were used to preserve the flavors and aromas of the wine. Natural sediment may form in the bottle.