The 2025 season was temperate, with a fairly cool and dry growing season. Warm, dry weather in late January and into early February allowed the grapes to fully ripen in excellent condition. Yields were high and the quality was exceptional.
Handpicked, over the course of 10 days separated by block and clone, when ripeness was between 12-13 Baumé. The fruit was crushed, pressed then chilled in stainless steel overnight. Racked to oak for a wild yeast fermentation in barrel, using 600L Austrian demi-muids and 228L French barriques - the final blend representing 20% new of mixed cooperage.
