The fruit was harvested using the latest model selective harvester to harvest pristine fruit in the cooler hours of the early morning. The grapes were pressed out immediately upon arrival at the winery. The juice went straight on to new French Hogshead oak barrels in our temperature-controlled barrel room. The wine was kept on lees and stirred weekly for 6 months before blending, fining, and bottling.
Over 100 years of winemaking
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