In the Vineyard
Soil: Low yielding, well-drained vertical shale/schist
Aspect: West, Northwest and East. Trellis and bush vines
Yield: 6.2 tons/ha
Grapes were night harvested and picked by hand to retain flavours.
A 48-hour cold maceration period was given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by doing manual punch downs 3 times per day. Skins were gently pressed before fermented dry. MLF took place in barrels. Matured for 22 months in 60% French and 40% American oak barrels. A total of 40% new, 30% 2nd fill and 30% 3rd fill barrels were used for ageing.
12 or more years after vintage
Recommended to be served at 16ºC.