Fruit is handpicked and gently whole bunch pressed. Juice is settled overnight in tank then gravity fed to barrel taking full solids. Fermentation occurs naturally in barrel. A range of French oak coopers and formats (300L – 500lt) with 30% new. Following primary fermentation, maturation continues on lees for 10 months. Malolactic fermentation is not encouraged. Wine is then racked, cold stabilized and filtered to bottle.

Great focus and purity from the 2020 vintage. Amazing acid structure gives great drive and adds a slight saline character to the wine. The reserve is slightly finer and more layered than the Estate showing more flinty characters and acid flavour. Really looking forward to watching this wine age and think a couple more years will make all the difference.

Producer Notes