The 2025 season saw a welcomed return of warm and extended summer conditions, producing full flavoured wines with impeccable intensity and balance.
Handpicked between 20th February and 3rd March, the fruit was whole bunch pressed into tank. After cold settling overnight, the juice was racked to another tank for fermentation. Parcels left on yeast lees until early June to gain mouth feel and complexity, then estate bottled in late June.
