Wine Making
Hand-picked over the space of 15 days from four clones drawn from six blocks, the fruit was selected at optimal ripeness across three specifically chosen vineyards. All fruit was hand-sorted and whole-bunch pressed, with the cloudy juice settled overnight before being transferred to a mix of concrete tulip tanks and select French oak barrels (55% new).
Natural fermentation commenced prior to inoculation with a specific varietally-enhancing yeast strain. The finished wines were matured on lees with minimal stirring for 12 months, before selection and blending in 2023, followed by a further seven months’ ageing on lees in concrete tulip. Only 1,336 bottles of this wine were produced.