The 2013 Vintage.
Another lovely vintage, a little warmer and drier than 2012, resulting in more flamboyant, darker fruited reds than in the previous year.
The defining feature of this vintage was a period of very warm weather over three weeks leading up to vintage. The ripeness of fruit and phenolics in the wines are a result of this pre-vintage weather. A vintage of perfume and juicy fruit, with great length, structure and depth in the wines.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Yields: <2 Tonnes per acre
Hand harvesting, 20% whole bunch fermented, 80% destemmed
100% Wild yeast primary fermentation
20 Days total on skins
Natural malolactic fermentation in barrel
100% French oak maturation, 25 % new
15 months in wood with 1 racking
No fining and no filtration