Current Vintage: 2011
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The fruit was hand picked during the cool of the morning and then crushed and destemmed. Fermentation occurred in open vats, between 22 – 25 degrees for approximately 7 days. Post fermentation the wine was pressed into a balance of new and old French oak hogsheads. The wine was matured in oak for between 12 – 14 months prior to blending and bottling. Alex Trescowthick – Winemaker
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