Joch uses old-fashioned wine making techniques making this wine, as we do for most of our red wines. Picked when flavour and sugar ripe, the grapes and crushed and then fermented in small open vessels. We pumped the wine over the skin cap twice daily, to entice as much colour and flavour from the skins. Wine is pumped into older small French oak barrels (barriques and hogsheads) to finish ferment and spend time maturing for approximately 6 moths, before settling and going to bottle. Nothing too complex or tricky, just tried and tested methods. We bottle the Cockscomb before the end of the vintage year.