High winter rains preceded a very cool spring. Late budburst, flowering and a cool autumn combined for an extremely late vintage. Wild fermented in open fermenter with 33% whole bunches. Matured for 11 months in French oak (11% new, Francois Frères). Unfined.
Hand-picked on the 8th of March, wild yeast fermented in open fermenters, 44% whole bunches. Pressed to barrel and matured for 11 months in French oak (22% new, Francois Frères). Unfined.
Handpicked on the 23rd of March, 80% destemmed, 20% whole bunch, wild fermented in open fermenter, pressed to French oak, matured for 15 months in barrel (40% new).
Hand-picked on the 4th, 20th and 24th of April, wild yeast fermented in closed puncheon and open fermenter, 10% whole bunch, matured for 11 months in French oak (30% new, Francois Frères). Unfined.
Hand-picked on the 13th of April, wild yeast fermented in open fermenter and closed puncheon, 40% whole bunch, matured for 11 months in French oak (40% new, Francois Frères). Unfined.
The Triangle Block was hand-picked on 9 February, all destemmed and fermented by indigenous yeast, 40% in closed puncheons. Matured for 21 months in French oak (12% new), unfined and unfiltered.
