Vineyard: Deanery Vineyard, Balhannah

Planted: 2004

Soil type: Sandy loam on sandstone & ironstone

Picking date: February 19, 2025

Picking method: Hand harvested and sorted in vineyard

Processing: Destemmed retaining some whole berries with no whole bunch

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

Time on skins: 14 days

Pressing: Free run and pressings combined

Settling: Settled off gross lees for 7 days

Aging vessel: 2000L Slovonian oak Foudre for 6 months, then stainless steel for 6 months

Filtration: No

Fining: No

Alc: 13.4%

pH: 3.24

TA: 8.3

SO2: 22F, 45T

Production: 250 dozen