In the Vineyard
Soil: Low yielding, well drained vertical shale/schist.
Yield: 6.4 tons/Ha.
Trellis: 80% raised bush vines and 20% trellised (VSP).
Grapes were night harvested; picked by hand to retain flavours.
Grapes were gently crushed and pressed. This wine was fermented in 40% new, 40% 2nd fill and 20% 3rd fill 300 litre French and Hungarian oak barrels. This wine was 50% naturally fermented and 50% with cultivated yeast. A maturation period of 12 months was needed before this wine could be racked and blended.
12 Years after vintage.
Recommended to be served at 14°C.