Vineyard: Lenswood Vineyards

Planted: 80's, 90's and 2019

Soil type: A mix of Sandy iron stone / sandstone, Sandy loam on clay

Picking date: February 19 & 22, 2025

Picking method: Hand harvested and sorted in vineyard

Time on skins: No

Processing: Crush whole bunches

Pressing: Whole bunch pressing, only take free run juice

Cooling / settling: Settled off dirt and heavy solids for 24 hours

Ferment vessel: French oak puncheons for 3 weeks

Aging vessel: French puncheons for 12 months on lees, then stainless steel for 6 months on fine lees

Filtration: No

Fining: No

Bottled: September 2026

Alc: 12.5

pH: 3.39

TA: 6.0

SO2: 30F / 60T

Production: 770 dozen