45% Mourvèdre, 33% Grenache & 22% Syrah
Each parcel was hand harvested before being transported to our cold room; where the grapes spent the evening. The following day, the grapes were hand-sorted and processed – both the Grenache and Syrah were gently destemmed while the Mourvèdre was a combination of 50% whole-clusters and 50% destemmed. Fermentation by indigenous yeasts began with delicate extraction and cap management consisting of routine punch-downs. Each component underwent an extended maceration (skin contact) of ± 6 weeks before being pressed. The wine was then roughly settled for a few hours before being transferred to barrel where malolactic fermentation was allowed to naturally complete.
The wine was then left on the malo-lees until early spring before it was racked and returned to barrel for further maturation and later blending.
Minimal sulphur is used to ensure the health and stability of the wine. As with all of our wines, no other additions are made during the process. The wine underwent a light, rough filter pre-bottling.