**Available for delivery w/c 9th March 2020**
Winemaker "The grapes are fermented in large, shallow open fermenters, pumped over, chilled and pressed through a basket press. The free run and pressings are kept separate through maturation and blended back together one week before bottling. The wine is racked into barrel to undergo natural MLF. The oak is all French shaved out seasoned second-hand hogsheads, with the better barrels being used for the pressings. The wine is left to mature in barrels for a total of 12 to 15 months and is usually not filtered or fined prior to bottling.
Growing on an east facing slope, these ancient bush vines produce a limited amount of small berried bunches, intensely perfumed and with magnificent colour.