The vineyard is 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, however, on rare occasions, systemic fungicides are needed. Our plan is to gradually convert the vineyard to become organic once the vineyard’s immune system is fully developed.
Wine Making
The fruit is handpicked and destemmed into a 2 ton open fermenter 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 berr and I believe increases 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
Up front and powerful, this wine hits with its intensity. Wild strawberries and forest floor on the nose. Velvety cherries, dried herbs and well integrated tannins on the palate. Finishing with strong minerality, typical to the granite soil from Mill Hill vineyard. A wine showing a true sense of terroir.
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