The grapes come from 3 blocks, about 7 ha’s with ages varying from 22-25 years old. We maintain the yield at around 6 tons/ha to produce grapes with as much fruit flavour as possible. Soils are deep well weathered granite; Clovely and Oakleaf. Winemaking: The day’s fruit is cooled overnight and processed the next day. The grapes are destemmed straight into the press eliminating any pumping and extraction of undesired phenolics and solids. Thereafter they are pressed very gently keeping the free run juice and the press juice separate. After racking the clean juice is fermented in stainless steel and kept cool to retain as much of the fruit flavour as possible. After fermentation the wine remained on the lease for 5 months which adds texture and weight to the mid palate. The wine was then fined, filtered and bottled at the end of June. Price inclusive of VAT.