This unique micro-climate and soil profile contribute lots of bright, fresh red fruit, aniseed, red flower perfume, and fine tannin on an acid frame.
Destemmed, wild yeast fermented and held on skins for 20 days with frequent plunging and foot stomping. No temperature control. Pressed into tank then racked to French oak puncheon (20% new) prior to bottling without fining or filtration.
- Luke Lambert (Winemaker)