Hand-picked on 5th March, all destemmed to open fermenter. Wild ferment, pressed to French oak (20% new), 18 months maturation in barrel. Fined and filtered.
Picked on the 4th, 15th and 24th March from Lenswood and Piccadilly, wild yeast fermented in open fermenter and closed puncheons with 22% whole bunches. Matured on malo lees for 11 months in French oak (18% new). Unfined.
Hand-picked on the 4th and 15th of March, wild yeast fermented in open fermenter and closed puncheons, 47% whole bunch, matured for 11 months in French oak (25% new). Unfined.
Hand-picked on the 11th of April, 95% destemmed, wild yeast fermented, pressed and matured for 18 months in French oak hogsheads (20% new, Saint Martin).
Hand-picked on the 11th of April, 95% destemmed, wild yeast fermented, pressed and matured for 18 months in French oak hogsheads (20% new, Saint Martin).
