The 2018 vintage was a challenging one, with drought as the predominant factor leading to smaller yields. The dry weather throughout the season did have its advantages though, as vines were healthy, with little or no pests and diseases and improved overall quality.
All the fruit for this blend was hand-harvested and whole bunch pressed. Fermentation and aging both took place in barrel and in tank and maturation over 12 months in second and third-fill barrels.
Feature(s): Vegan, Vegetarian
Winemaker: Peter-Allan Finlayson
Alcohol (ABV): 14 %
Acidity: 5,7 g/l
Residual sugar: 2.3 g/l