After hand picking, the grapes were destemmed prior to fermentation into open top fermenters and gently pumped over by hand, twice a day, for 10 days. The resulting wine was matured for 24 months in new (30%) and seasoned French oak hogsheads prior to careful racking and blending. A further two years in bottle has allowed the wine to develop further complexity.



““This winery might have been flying under the radar for some time, but if they keep producing stunning wines like their last releases, that won’t last.”

95 Points, Ken Gargett, Wine Pilot

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