A slightly off-the-wall style from the Bosworth crew - a 'skinsy' white field blend, or a 'natural' wine. Sauvignon Blanc, Chardonnay and a lick of Muscat à Petit Grains were picked together and co-fermented on skins for about 5 days. 

The juice was pressed off skins before it had finished fermentation. Once fermented, ‘Dissident’ went through ‘malo’ (Malolactic Fermentation or MLF, google it) before being bottled un-fined and unfiltered. No time in oak for the Dissident.

Fermenting these three white varieties together on their skins and bottling them without filtering or fining makes for a gentle red-like white – especially on the palate. On the nose, citrus lemongrass and spice and on the palate riverstones and citrus with soft tannins.Drink gently chilled with sushi.