Vinification: 100% hand picked. Whole bunch pressed, juice transferred to barrel by gravity with no settling. Indigenous fermentation into just 4 x 500L French puncheons. 100% malolactic fermentation. Batonage in May and June. Maturation for 10 months in new and used French oak – 25% new, 75% older, Mercurey, Taransaud and D&J. Bottled unfiltered.
95 Points – Huon Hooke, The Real Review