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Winemaker’s Notes: Grown from very low yielding vines (2.5 tonne/acre) in the classic Cambrian soils. The fruit was harvested at optimum balance, ripeness and intensity of flavour. Vinification technique changed from the previous vintage. The fruit was divided into two batches;
Batch 1 - approximately 67% destemmed; bin tipped to ensure the berries were not crushed or pumped to preserve their physical integrity as they were transferred to an open 4000 L wooden vat. Maceration (mainly pumping over) for a period of 45 days on skins and was naturally fermented.
Batch 2 – approximately 33% was transferred as whole bunches into a 2000 litre stainless steel closed tank. It was filled with carbon dioxide to promote a carbonic maceration character in the wine and was therefore left in a closed tank on the skins and stalks for about 60 days, then gently pressed and racked into French oak barrels.
For both batches, the wine was aged in new and used French oak for 18 months, then both batches were transferred to stainless steel tanks for a further month to integrate and was bottled with no fining agents or filtration. Minimal SO2 addition prior to bottling.
Winemaker’s Notes: Grown from very low yielding vines (2.5 tonne/acre) in the classic Cambrian soils. The fruit was harvested at optimum balance, ripeness and intensity of flavour. Vinification technique changed from the previous vintage. The fruit was divided into two batches;
Batch 1 - approximately 67% destemmed; bin tipped to ensure the berries were not crushed or pumped to preserve their physical integrity as they were transferred to an open 4000 L wooden vat. Maceration (mainly pumping over) for a period of 45 days on skins and was naturally fermented.
Batch 2 – approximately 33% was transferred as whole bunches into a 2000 litre stainless steel closed tank. It was filled with carbon dioxide to promote a carbonic maceration character in the wine and was therefore left in a closed tank on the skins and stalks for about 60 days, then gently pressed and racked into French oak barrels.
For both batches, the wine was aged in new and used French oak for 18 months, then both batches were transferred to stainless steel tanks for a further month to integrate and was bottled with no fining agents or filtration. Minimal SO2 addition prior to bottling.