(From 2008 Vintage) Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table undamaged and intact. This wine represents many small parcels of different clones, vine ages and micro-sites within a single Vineyard: Rippon. They were picked and fermented separately in 16, 2-tonne stainless-steel fermenters. 27% whole cluster component. Each parcel is fermented and matured apart before blending. The winery’s resident yeast population (non-inoculated) started fermenting on the 6th-9th day of cuvaison. The ferments reached maximum temperatures of 29-32° Celsius. read more...: 1 months of new (30%) to 4 year old French oak barrels. The malolactic fermentation went through unaided (non-inoculated) in springtime; it was then racked back into barrel and allowed a second winter in barrel before being run directly into bottle without filtering or fining. (hide)
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