After a cool temperature harvest and extensive bunch berry selection the Merlot and Cabernet were cold soaked over a long period before undergoing extended fermentation in stainless steel tanks whilst the Petit Verdot underwent the same process in small upright French oak barrels. Regular punch downs and aerated pump-overs with further carbonic maceration post fermentation for up to 10 days ensured the correct flavour extraction. The wine was then racked, pressed and underwent malolactic fermentation and further 24 months maturation in a selection of different French barrels before unfiltered bottling.
Yields 4.5/5.5 t/ha
Production 650 x 6 bottle cases
Slow Food & casseroles