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Winemaking

Estate grown and hand-picked from the stunning 2022 vintage. All four clones were picked separately and destemmed with 15% whole bunches layered into the fermenter. A small batch of all the clones combined was also fermented as a whole bunch component giving the wine a total of 20% whole cluster. All the parcels were kept at ambient temperature for 4 to 5 days before a ‘wild’ fermentation began. Pump overs were carried out twice daily with a small amount of plunging at the peak of fermentation designed for a judicious extraction of tannin in line with the ripeness of the fruit. The wines stayed in vat for 30 days before pressing to tank.

The wine was barrel aged in 500-litre French oak puncheons with natural malolactic fermentation in the spring followed by blending in late autumn, and bottled in the winter of 2023.

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