Vintage conditions
A dry summer with warm days and consistently cool nights to ensure good ripening.
Vinification details
Once pressed, the juice spent 3-5 days on skins in open fermentors at 28°C, being punched manually every 2 hours. Post-fermentation the wine spent 12 months in 2nd- and 3rd-fill 225L French Nevers barrels.
Green credentials
Accredited Integrated Production of Wine (IPW) estate