This vineyard was planted in 1995 on an old apricot orchard which we removed. The vines crop at 1.2 to 1.5 tonnes per acres from the short rows, and 1.5 to 2.0 tonnes per acre on the long rows. The grapes are picked and kept separate to produce a single estate wine. As with all the grapes they are picked on phenological ripeness and flavour at a baume range of 14 to 16º. This baume sometimes produces a naturally occurring high alcohol, although this will depend on seasonal conditions.
The grapes are fermented in large, shallow open masonary fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned American hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 27 months, and is usually not filtered or fined prior to bottling.
This rich, dark red wine has complex aromas of spice and fruit, plums, berries and a splash of dark chocolate with a lingering velvety finish.