Probably my favourite vineyard in the region. Its oldest vines are now well over 40yrs old. It is a cooler site on an easterly aspect which loses the sunlight an hour or two earlier than nearby sites, delaying ripening by a week or two, and is planted to the old St. Ethel clone which tends more to the floral than the structural. That said, 2013 was consistently warm and hence the earliest we have picked this vineyard. The picking of the 3 acres (approx) that we harvest had to be broken up over 2 days, due to extreme heat, and the second pick had increased in ripeness by half a baume in a single day! Five separate, small ferments were trialled, one at 100% Whole bunches, two at 50% whole bunches, one at 20% whole bunches and two small, open puncheon ferments all destemmed. Wines were held on skins for approximately three weeks. After 11-12 months in a mixture of French puncheons and barriques (all light toast these days), and another 3 months in tank the final barrel selection ended up with a whole bunch percentage of 40% (or so) and around 30% new oak. This is the highest whole bunch percentage we have given this vineyard, and the warm year warrants it. Clean, grapey tannins, ironstone earthen, and at the same time spicy and structured. Layers are apparent at this early stage, but will age very harmoniously I think. Unfined and unfiltered.
Vine Age 43yrs
Total Acidity 6.8g/l
250 dozen produced
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