Winemaking

The fruit for this wine was picked in April 2021 using a selective harvester. The juice was fermented using wild yeasts and carefully selected cultures which promote fruit and spice characters. For 12 – 18 months, parcels of this wine were matured with new French and American oak to provide complexity and contribute lovely vanillin notes. A dash of Cabernet Sauvignon was added to the final blend to provide a black cherry perfume lift and further structure on the palate.