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This tiny, tree-lined vineyard is tucked away in the upper valley of the farm. A hidden corner, protected from harsh sunlight and extreme temperatures allowing the grapes to ripen slowly. These moderate temperatures help preserve the grape’s natural acidity and fresh citrus aromas. The yields are kept low to eliminate stress in the vine and ensure good, uniform ripeness.
All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day.
The juice is sent directly to 500-litre French oak barrels where spontaneous wild yeast fermentation takes place. No sulphur is added and the wine typically undergoes partial malolactic fermentation.
The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends a total of 12 months in barrel before being bottled.
Lemon and pale straw in colour the nose has an inviting nose of honeyed citrus, potpourri and peach. The palate has candied orange peel and ginger and a hint of honey. The flavours are vibrant and the finish long and intense.