All my Single Vineyard Wines are made with minimal interference throughout the vinification. During fermentation natural yeast are used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics, that’s specific to the site. The handcrafted approach by human nature helps to add to the final balance of this unique product”.
Nose: Scent of spring blossom, jasmine, apricot and peach Pallet: Big structure, round, full bodied, lingers towards the back Maturation: 10 Months on the lees in neutral, 225L barrel.