The 2016 season was quite warm and early with fruit being harvested in March. Pristine fruit was hand harvested from the White Hills vineyard at Relbia (in the hills south of the Tamar Valley). The fruit was then gently de-stemmed to tank press and allowed to soak on skins for 12 hours to ensure maximum flavour extraction. Pressed directly to barrel without the use of sulphur dioxide or press cuts, the juice was wild fermented in a new puncheon with full solids at around 18oC. Maturation in oak for 16 months on lees then occurred to build texture, complexity and allow all the flavour components to fully integrate.
94 Points Halliday Wine Companion 2020 –
“Some very slick winemaking here, this has a depth of flavour seldom encountered”
94 Points The Winefront (Campbell Mattinson)
“Matured in a brand new barrel for over a year but boy has it taken that oak and kicked it to the curb. Soft, flavoursome, rich, elegant; it turns its hand to everything and makes it look like a snip. Fabulous. Heady in an excellent way.”