Hand picked on 11th April, 80% destemmed, 20% whole-bunch fermented, all indigenous yeast, pressed to French oak (20% new), matured for 20 months in barrel. Unfined.
Hand-picked on 5th March, all destemmed to open fermenter and fermented with indigenous yeast. Pressed to French oak barrels (10% new) for 18 months maturation. Unfined.
