CELLAR INFORMATION Harvested between 23rd March and 5th April 2018 compared with 28th March for the 2017 vintage. 100% barrel fermented using wild yeast before 22 months of maturation in a selection of French oak barrels. Selected bunches from our cabernet franc vineyard were berry sorted before a 10 day cold soak. Berries were transferred to French oak barrels (80% new) with 10% whole cluster and allowed to ferment slowly using wild yeast at low temperatures. Post fermentation maturation of 97 days. VINEYARD INFORMATION Winter 2017 was a continuation of the drought. Spring brought showers which assisted early growing. These continued through until December. Not a particularly windy vintage allowed the bunches to develop well. February and March were noteworthy for a lack of heatwave; long cool nights and pleasant late summer days which contributed to exceptional ripeness. This was our latest harvest time for a few years. Our 2018 wines are concentrated with dense flavours and good structure.
We are currently not shipping to Scottish Islands, Isle of Wight, Channel Islands, Isle of Man, Northern Ireland and Scilly Isles.
Please note: In regional areas, sometimes it might take longer to deliver than mentioned, depending on the location.
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