All grapes sourced from our vineyard in Silvan.
Made utilising various processing and fermenting techniques across multiple ferments to build complexity.
Ferments ranged from 100% destemmed to 100% whole bunch. Final whole bunch in blend is 30%.
Utilised a mixture of wild and cultured yeasts and natural MLF.
Individual ferments basket pressed to tank once dry, full solids to barrel.
30% new French oak, 70% older.
Gravity flow winemaking where possible.
One racking out of barrels for blending, one racking prior to bottling, minimal SO2.
Unfined, unfiltered and bottled by gravity.