Vineyard: Vivian Vineyard, Watervale

Farming: Organic

Planted: 1998

Soil type: Black and red clay on limestone

Picking date: April 3 & 14, 2023

Picking method: Hand harvested and sorted in vineyard

Processing: Destemmed retaining 50% whole berries with no whole bunch

Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily

Time on skins: 2 weeks

Pressing: Free run and pressings combined 

Settling: Settled off gross lees for 7 days 

Aging vessel: Slavonian oak 2000L foudre for 8 months then racked to steel for 2 months

Bottled: February 16, 2024

Filtration: no

Fining: no

Alc: 13.3

pH: 3.25

TA: 7

SO2: 25 free / 50 total 

Production: 430 dozen