|Peak Drinking||0 – 3 Years|
The fruit was harvested between 28th March and 6th April via machine harvester with a portion of hand pick. The grapes were gently bag pressed and then clarified with a small amount of cloudy lees left in. The wine was fermented in stainless steel tanks with a portion in large format seasoned oak cuves, to add textural richness. The ferment was spontaneous and natural, which added to the complex array of flavours. The tank and cuve portions were blended before final filtration.