The 2018 Vintage.
The 2018 Vintage was generous both in quality and quantity. One of the most important aspects of vineyard management over this growing season to achieve the beautiful fruit that we did, was making sure we maintained vine balance.
Winemaker: Richard McIntyre & Jeremy Magyar
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
100% Malolactic fermentation
8 months in wood on lees with 1 racking prior to bottling
Light fining and filtration