Sourced exclusively from Block 15 which lies amongst a gravelly ironstone outcrop (where the North Maslin Sand geology comes to the surface). Hand-picked, 25% whole bunches and the remainder has been destemmed, mechanical berry sorted and crushed. Cold soaked. Open fermenters. Plunged. Wild yeast fermented. No pressings are used in this wine. Kept on lees in 35% new French oak, 65% older French oak for 7 months in a 2-year-old French 25hL foudre.
93 POINTS – Stuart Knox, The Real Review, March 2022