Description
"Fruit from Brinktop vineyard in the Coal River Valley and Kinvarra in the Derwent Valley. Harvested in late April and early May at 12.5 Baume. Predominantly whole berry, 8% whole bunch, natural yeast, held on skins for 21 days while getting gently pumped over once a day while the ferment was most active (4-5 times in total). Pressed directly to and matured in oak (20% new). Bottled unfined and unfiltered." - Winemaker Notes
