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Hand-picked on the 24th of March, wild yeast fermented in closed puncheons and open fermenter, 75% whole bunch, matured for 11 months in French oak (25% new, François Frères). Unfined.
Hand picked on the 31st of March, 74% destemmed, 26% whole-bunch fermented, all indigenous yeast, pressed to French oak (24% new, Bel Air), matured for 20 months in barrel. Unfined.
Picked and crushed on 22 March, wild yeast fermented, 10% barrel fermented with 2 months skin contact, 19 months maturation in French oak (30% new), no fining or filtration.