Hand-picked on the 28th of March from Block 6 (1.0 Ha), our oldest Roussanne planting. A small parcel of Roussanne was included in the blend that was picked earlier on the 11th March. A portion is destemmed, crushed, and filled to 675L ceramic eggs. Fermented on skins and remained on skins for 121 days before pressing. Only the free draining fraction retained. The other portion is whole bunch basket pressed into amphora and fermented without skins. The final blend was 59% extended skin batch and 41% without skins.
