- MV6 clone, single vineyard
- Wild yeast fermentation
- Meticulous winemaking
The fruit is hand-picked, sorted and chilled overnight to 12 degrees to enable a 5-day cold soak to occur. The fruit is gently destemmed (70% whole berry) and 30% whole bunch is included… It’s then left to commence spontaneous fermentation with the natural vineyard yeasts. The ferment is lightly pigéaged (foot stomped) and hand plunged daily, spending about 3 weeks on skins. The finished wine is pressed straight to French puncheons and barriques (25% new), undergoing natural MLF in its own time and kept on lees until bottling. The wine is in oak for 10 months with further aging in stainless before being bottled via gravity. Unfined and unfiltered.
Beautiful bright and ethereal aromas of red cherries, ripe raspberry, earth and smoke.. building more complexity with time and air. The palate leads with juicy dense red berry fruits that stay fresh and fine with cork screws of fine tannins and earthy complexity intermingling. Freshness always stays in the foreground.