The Naimanya vineyard sits high in the Eden Valley at 520 meters altitude, on the south-west fringe of the tiny sub-region known as Flaxman’s Valley. The soils are sandy loam, gravel and quartz over clay. Its altitude and soil structure allow a long, slow ripening season typically generating marked spice and floral characters.

Good winter rains and average growing season temperatures ensured strong, healthy vines and crisp, bright fruit. Picked and crushed on 4 April, wild yeast fermented, macerated for 20 days on skins, pressed to barrel, 24 months in French oak (25% new), no fining or filtration.

Limited to two bottles per order.