Dedicated vineyard management coincided with the fortuitous development of Botrytis Cinerea which results in a high natural sugar and concentrated natural acid levels. Botrytis Cinerea (noble rot) is a fungus that attacks grapes under certain conditions of temperature and humidity. Botrytis growth extracts moisture from the grapes, causing the concentration of sugar, acid, and most importantly, flavours. The grapes were lightly crushed and left for 72 hours on the skins. The skins were then pressed and the juice allowed to settle on the lees for 2 days at 4°C. The juice was then decanted into new 225l barrels to undergo fermentation. The wine matured for 16 months before a very light fining, filtration and bottling.
16 months in 100% new wood. French oak (73%), Hungarian oak (14%) and American oak (13%)