Our five individual blocks and their various sections where handled separately in the winery and vintage 2018 created 14 unique batches of wine. The grapes were fermented in a combination of traditional open and closed fermenters after gentle destemming, with some batches receiving whole bunches. The wines were then pressed and transferred into French Oak barrels for malolactic fermentation – majority 300L hogsheads, some 500L puncheons and some parcels aged in traditional 6250L cuves. Racked twice during maturation, bottled February 2019.
The 2018 has lifted perfume with layers of red and black fruits. Pristine and poised with floral notes, tar, gun flint and exceptional concentration and purity. The palate is seamless and fine, loaded with fruit texture and tightly packed savoury tannins.
Wine maker: Tom Carson