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.
The fruit was handpicked, and fermented in concrete vats for three weeks. 15% of the fruit left whole-bunch, with the remainder de-stemmed (whole berry - not crushed). Fermentation management includes gentle pump-overs to retain delicate varietal expression, while avoiding over- extraction. Hand-plunging later in the ferment, encourages natural phenolics and structure in the finished wine. Post pressing, the wine rested in a combination of neutral French oak: one Foudre, and neutral demi-muids for eight months. Bottled in early Summer. We held this wine in bottle for four months before release.
