Wine Making
Produced from an assemblage of nine small batches. All fruit was hand-picked, hand-sorted, de-stemmed, crushed and tipped direct to open fermenters. 2021 vintage was our first to include a parcel fermented & aged in a concrete vat. Fermentation was undertaken via natural yeast for c. one-third of the sugar prior to inoculation with select XR-Grand Rouge or BDX yeast. Ferments hand-plunged or run-off & pumped-over a maximum of once per day to facilitate very gentle extraction of colour and tannin. Fermentation temperature reached a maximum of 32°C. Cuvaison length ranged from 10 to 21 days on skins. Vats were pressed individually, settled overnight then racked to fill a combination of new and seasoned premium French oak casks or concrete vats. All components aged as singular batches prior to blending pre-bottling
