In the Vineyard
Soil: Low yielding, well drained vertical shale/schist
Yield: 6.7 tons/Ha
Grapes were night harvested; picked by hand to retain flavours.
Grapes were gently crushed and pressed. This wine was fermented in 40% new French and Hungarian oak and 60% in 2nd and 3rd fill French and Hungarian 300 litre oak barrels. 30% was fermented with natural yeast. Wine was aged for 11 months before racked and blended.
10 Years after vintage at consistent temperatures of between 14°C and 17°C
Recommended to be served at 14°C