The wild yeasts present on the grape skins were allowed to initiate
fermentation and then cultured winery yeasts were added to complete
the process. Different fermentation options allowed us to optimise each
individual batch and promote excellent colour, rishness and texture.
Matured for 10 months in 15% new French, Hungarian and American
hogsheads, barriques & octaves, and the balance in old octaves,
hogsheads and barriques. The result is a wine with excellent depth of
colour and a rich generosity.
PRESS AND REVIEWS