WinemakingHand selected from various specific clones in our single estate vineyard in Gibbston, and hand harvested over six days between 24th April and 30th 2020 90% de-stemmed fruit and 10% whole bunch. Indigenous yeast was used to ferment the wines to dryness. The wines were hand plunged once a day and spent an average of 24 days on skins to extract tannin, colour and aromatics. The wines were then gently drained and pressed to 225L French oak barriques of which 11% were new French oak. They were then rested and matured for ten months. Tasting NotesViolet, red currant, blackberry spice and wild herb aromatics lead to an elegant richly fruited palate showing vibrancy, depth and poise. Optimum Drinking Now through till at least 2030. Enjoy With It perfectly pairs Beef cheeks, lamb and mushroom dishes
