Handpicked, 20% whole bunch, 30% destemmed and berry sorted and 50% crushed to open top fermenters. A gentle maceration principle of wetting the cap and only draining and returning when reductive. Approximately 20 days on skins. No pressings used and drained directly to barrel. Kept on lees in 30% new French oak puncheons, with remaining volume in 1-to-2-year old puncheons for 7 months. Racked and blended. Further matured in older French and Austrian oak 25hL foudre for 12 months. Bottled December 2023.
vintage notes

The 2022 growing season followed very similar conditions to 2021, though slightly cooler. There were favourable winter rains and a mild flowering and fruit set period. The cool ripening period took place between late January through to harvest in March. Yields were well balanced, and we were pleased with the fruit ripeness, intensity, freshness, and natural acidity.