Grapes from the 2015 harvest were pre-selected and handpicked
from our own private estate. A second selection took place in the
winery prior to pressing to ensure only the most mature grapes were
used. Repeated tasting during the pressing resulted in a low yield
extraction: we sacrificed volume to maximise quality.
The Pinot Noir and the majority of the Chardonnay underwent a slow,
temperature-controlled fermentation in stainless steel tanks at about
18°C. 2% of Chardonnay was fermented in specially selected French
oak barrels for extra complexity and structure. After resting for six
months on fine lees , the wines were blended together with the reserve
wines prior to bottling.
AGEING: Minimum of 45 months on the lees