The Wine: 0.7ha of Abel clone meticulously farmed to the highest standard in its third year of organic conversion producing stellar fruit. Soils are predominantly loess over deep silts that have developed pedogenic lime deposits. 25% whole bunch with the remainder gently destemmed to maintain a high percentage of whole berries. Fermented using the natural yeasts from the vineyard and winery in an open top concrete tulipe fermenter for 21 days. Aged in 500L puncheons for 12 months, 25% new oak, then blended and aged for a further 6 months in oak prior to being bottled unfined and unfiltered.
Complex, alluring nose of rich ripe plums and wild thyme gives a depth and warmth to the aromas that envelop. Plush flavours of ripe rich fruits and spices. The mouthfeel is plush and silky with a velvety texture that holds the intense fruit together. A wine that speaks of this very special piece of land.