The 2017 Vintage.
The 2017 vintage began with some early difficulties but turned out well, producing small quantities of high-quality wine. High wind and rain during flowering resulted in some uneven fruit set and smaller crops than preferred, but mild, even conditions after that produced beautiful slow ripening of small bunches with lovely flavours, concentration and firm acidity in the finished wines.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: 100% Robinson Vineyard fruit (Dijon clones 95 & 96)
Whole bunch pressing
100% wild yeast fermentation in French oak barrels, 25% new
No malolactic fermentation
8 months in wood on lees with 1 racking prior to bottling
Light fining and filtration