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Vinification: Hand harvested. 100% destemmed into open top fermenter. This parcel underwent wild fermentation with the aid of a pied du cuve (vineyard ferment starter) on skins & was gently plunged once a day during the primary. Basket pressed after 88 days on skins into seasoned French oak puncheon where the wine underwent full malo-lactic fermentation. The wine was also lees stirred a few times to retain freshness & add texture. The wine spent 3.5 months in barrel & was then racked into a stainless steel tank to settle for a month before being bottled unfined & unfiltered with a small amount of SO2.
Service Note: This wine gets better the longer it is opened and in the glass. Serve slightly chilled.