In the Vineyard
Soil: Low yielding, well drained vertical shale/schist.
Yield: 4.8 tons/Ha.
Grapes were night harvested; picked by hand to retain flavours.
Grapes were gently crushed and pressed. The majority of the wine was cold fermented to show freshness and fruit. It was kept on the lees for 11 months to give the wine a creamy mouth-feel. 25% of barrel-fermented wine was blended with the tank-fermented portion (75%) to add a wooded dimension.
5 Years after vintage.
Recommended to be served at 13°C.