The fruit was handpicked, whole bunch pressed and the unclarified juice barrel fermented. The wine was regularly stirred in barrel over its 9 months maturation to build palate weight and complexity. The wine did not go through malolactic fermentation.
2018 was the vintage of which winemakers’ dreams are made. Not only were the yields generous, but quality is exceptional across all varieties. The whites have delicate fruit flavours, and fine natural acidity.
In the winery the fruit was whole bunch pressed, transferred to barrel on solids and barrel fermented in seasoned French oak (approximately 1/4 indigenous yeast). Oak maturation took place on lees for the following 10 months before bottling.