Description

There is an incredible intensity in this wine, the skin ferment giving ample structure and concentration but with a piercing acidity leaving your tastebuds squirting. Notes of salinity, passionfruit and hints of hay and yellow apples – makes this wine intriguing all together.

Grapes were harvested during the last week of February and first week of March. The grapes were cooled overnight and destemmed and crushed the next day into an open top fermenter. The fermentation took place on the skins and allowed to warm up during the fermentation. The wine was left on the skins for a further 2 weeks after primary fermentation, thereafter basket pressed into barrel. Bâtonnage for a month after primary fermentation and then left on the lees and barrel maturation till bottling took place at the end of January 2023.

Production: 1347 Bottles.