The 2019 Vintage.
Tasting notes to follow shortly.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: fruit predominantly from the McIntyre Vineyard, with a small selection of Robinson Vineyard fruit.
Whole bunch pressing
100% wild yeast fermentation in French oak barrels, 25% being new
Natural malolactic fermentation (65%) in barrel
10 months in wood on lees with 1 racking prior to bottling