Summer 2017 was warm and sunny with a reported 45 days without rain. This great weather brought the grapes to full ripeness with harvest at just the right time!
This wine went through a natural fermentatioin, using indigenous wild yeasts rather than commercial yeast; creating many levels of flavour and character. It is then aged for 14 months in a combination of small Barriques and large format oak barrels called Puncheons. After the initial barrel aging the components are chosen, blended and aged for an additional 10 months in barrel prior to bottling.