Description
"Picking by hand was completed on 10th March 2022 with sugar levels at 23.4°Brix (average across clones). After careful sorting 10% of the whole bunches were included in the ferment. Cold maceration was held at 11°C for 2 days. Fermented with wild yeasts from the vineyard. Peak fermentation temperature was 29°C. Total on skin contact time 14 days. Matured in seasoned French oak barrels for 10 months. No fining. No filtering. Lifted black currant on the nose. Bright, rich, with notes of flint and conserves on the palate. Fine tannin. Overall style is one of low intervention, a pure expression of the 2022 vintage, of the Martinborough Terrace, and particularly of the vineyard." - Winemaker Notes
