The grapes were thinned to one bunch per shoot to increase concentration and flavour. All leaves were removed from the fruiting zone to achieve maximum ripeness and to avoid any unripe characters. Grapes were hand-picked and whole bunch pressed directly into 7 year old hogshead barrels, for wild fermentation. Aged on full yeast lees and stirred regularly for 10 months, with a small portion going through malolactic fermentation.
Offers a savoury nose with aromas of lemon balm, lanolin oil and apricot kernal, combined with biscuity notes. The oak is well-integrated providing complexity and structure.
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