In the Vineyard
Soil: Low yielding, well drained vertical shale/schist.
Aspect: West, Northwest and East. Trellis and bush vines.
Yield: 6.7 tons / ha.
Grapes were night harvested, 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, after which it was matured for 22 months in 60% new and 40% 2nd fill French oak barrels. Bottled, laid to rest and aged till released.
At least 10 years after vintage.
To be served at 17°C. Decanted two hours before drinking.