These grapes came right off the vines, went into the crusher, and then were cold soaked over several days in ½ ton bins. After cold soaking the bins were brought inside to ferment on the skins to dryness before being pressed off in our halfton basket press. After the press the wine was settled for 24 hours before being transferred into a mixture of new and aged oak barrels and left to rest for just shy of a year. This year we went all French oak. Francois Freres French oak to be exact.
This dynamic wine is light enough for salmon and rich enough for duck. Hints of Sandalwood and vanilla on the nose and flavours of redcurrant and strawberry on the palate, make this the kind of wine that really gets along with everyone.