Light and ethereal from a cool year - lifted red fruits, fine tannin and elegant structure. Cellar-worthy.
Winemaking:
Estate-grown fruit (clones 2051, 8104, 8048, 114, 115, H7V15, 18GM) from 34-year-old dry-grown vines at Birchs Bay. Hand destemmed and open-top fermented for 2 weeks with 30% whole bunches. Aged in seasoned French oak for 18 months before bottling. Contains sulphites.
45 dozen produced.