Fruit for this wine was hand selected from our Oulton Vineyard – Vines were winter pruned to 20 -25 buds for optimal fruit to vine ratios, and underwent vigorous leaf plucking toward season’s end, to ensure optimal light exposure and ripening.

This wine was handpicked and whole- bunch pressed under inert conditions. Following overnight settling, juice was gravity racked and fermented in French oak – a combination of puncheon, botte and barrique. Fermentation was partially wild, following which, the wine underwent partial MLF and regular, rigorous lees stirring. After 9 months maturation in oak (40% new) the wine was bottled. No fining. No filtration.