Fruit sourced from White Rock Vineyard in the North West, harvested on April 15th at 12.4 Baumé. Whole berries were fermented in a milk vat over 20 days, with gentle pump-overs during peak ferment activity (5–6 in total). The wine was then pressed to oak (30% new) and matured for ten months. Bottled unfined and unfiltered.
