CROPPING AND HARVESTING
Only grapes from the best blocks and from the best parts of these blocks were used. The
average yield is between 5 and 8 t/ha. The grapes were hand-picked at optimal ripeness
between the 19th of February and the 24th of March.

WINEMAKING
The grapes were de-stemmed, before first passing across a mechanical sorting table and
then a further hand sorting table before being crushed directly into tanks for fermentation
using gravity feed and no pumps. There is a period of cold maceration for up to 5 days
before the fermentation starts spontaneously (without the use of selected yeast strains).
The grapes were fermented in stainless steel and wooden upright (foudre) fermenters.
Pump-overs, délestage and punching down of the cap were implemented twice a day
for extraction until fermentation was complete. The tanks were given maceration post
fermentation if the quality and tannin profile of the wine warranted it. The wine was put
to barrel for malolactic fermentation after which it was racked, sulphured and put back
to barrel for further maturation. The wine spent a total of twenty-two months in 44%
new French oak and 33% second fill – the rest being older French oak barriques. During
maturation the wines received four racking’s, all done barrel to barrel. The wine was
bottled in January 2022 without fining or filtration.
49,809 x 750ml bottles, 20 x 3L bottles, 12 x 5L bottles, 4 x 9L bottles, 2 x 18L bottles