Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Cold soak for 3 – 4 days, then allowed to warm to kick start fermentation Indigenous yeast.
Fermented in small oak fermenters and stainless steel open vats The “D” clones from the middle of the hill were fermented as whole bunches, while the Pommard, Abel and MV6 were destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment.
All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques.
Racked to blend, no fining, no filtration.
Bottled by gravity.
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