Handpicked fruit was predominately de-stemmed without crushing into small open-top fermentation tanks. Around 30% whole clusters were included in the Benmorven clone 777 fermentation whilst the Slopes Abel clone was a pure 100% whole cluster ferment
. The grapes were cold-soaked for around seven days, before the onset of a rapid, warm fermentation. The ferments were hand plunged up to five times each day to keep the skins in intimate contact with the fermenting juice, then left to macerate for an additional week post-fermentation.
The young wines were drained and pressed before being aged in French oak puncheons for 11 months, with malolactic fermentation occurring naturally as the weather warmed in early spring. The wines are bottled with a minimum of intervention; not fined or filtered.
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