(2026) 2023 was Davenport’s biggest harvest to date, sunshine after September rains allowing the fruit to reach excellent ripeness. Naturally fermented with wild yeasts, around 10% was matured in large oak foudres. There's a blend of aromatic varieties here including Bacchus, Ortega, Faber, Siegerrebe and Huxelrebe, but the natural treatment has led to a restrained style, and one that is softly reminiscent of English summer meadows rather than anything more exotic. It is basically dry, with just enough sweet ripeness against the apple and citrus core, perhaps reminiscent of a dry Muscat or lighter Alsace blend with a little creaminess to the texture. While it won't knock your socks off, it is authentic, light and nicely done. For more information watch the
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