Grapes were whole bunch pressed and left to settle for 24 hours in tank, before decanting the must into barrel. Fermentation in used French oak barriques at room temperature using ambient yeast, followed by Malolactic Conversion and occasional bâtonnage only when the barrels were topped up. The wine was left for 24 months on lees aging in the same barriques, before moving to stainless steel tank laid horizontally for another 12 months before bottling.
2018 was a challenging year. After a Spring and early summer of cooler, unreliable weather
punctured by untimely rainfall, we were concerned about the stunted maturity of the grapes and hesitantly began a leaf pull to allow more ventilation and sunshine to reach the grapes. The start of August however, brought a heatwave of devastating extremity and we reached 42 °C, which is far hotter than normal for our pocket of usually coastal climate. Our proximity to the coast largely saved us, whereas other producers only 15 km further inland, suffered huge losses. The high natural acidity in the wine therefore, is remarkable considering the heat of the second half of the summer.