The vineyard’s are managed without using herbicides or insecticides and the use of biological and good cultural practices is maximised to control disease. For the most part only organically permitted fungicides are used to control disease in the vineyard. On rare occasions however systemic fungicides are needed. Our plan is to gradually convert the vineyards to become organic once the vineyard’s immune system is fully developed.
Wine Making
The fruit is handpicked and destemmed into 2 ton open fermenters as whole berries and left to start fermenting naturally. It is not touched until a 2-3° drop in baume , which allows fermentation to occur inside the grape berry to increase the aromatics of the finished wine. Once fermentation starts strongly then the ferment is handplunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is than pressed off skins and racked to barrel. 30 % new oak and predominately Sirugue extra tight grain light toast. In spring the wine is racked and returned to barrel. After a total of 16 months barrel maturation the wine is bottled without fining or filtration.
Tasting Notes
This wine shows cherries and raspberries upfront. The palate is red fruit focused with floral notes, savoury undertones and a complex finish of black peppers and fine tannins. This wine will continue to build in the glass, and in the bottle.
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