Winemaker’s Notes: “The destemmed and partially crushed (20% whole berries) healthy grapes were left to an extended cold maceration to extract the superb flavours. Then gently pressed directly into 500 litre French oak puncheons (30% new) for a natural (wild yeast) alcoholic fermentation with no residual sugar left. The fine lees has been regularly stirred assisting to its remarkable silkiness, complexity and depth. The wine had 18 month in the same barrels to mature and flourish but will develop into something even more heavenly with bottle age. No cold stabilization. Unfined and only light filtration to retain all the goodness.” – Hans Herzog