"There are hundreds of possible choices we should make in the winery to nurture nuance and complexity, but the wine is ultimately shaped by the site and the elements."
Hand-picked on 15 February, wild yeast fermented, 15% whole bunch barrel ferment, 20 months in French oak (17% new, Saint Martin), unfiltered.
Decennial release - very limited
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, Saint Martin), no fining or filtration.
Decennial release - very limited
Hand-picked on 7 and 9 March, wild yeast fermented, 10% whole-bunch, 15% long maceration (72 days), pressed to barrell. 11 months in French oak (27% new). No fining or filtration.
Very limited
