The majority of fruit was sourced from the Lodden & St Andrews blocks on the Taylor estate. The winemakers seek to craft a wine with a rich mid palate & soft, velvety feel. The fruit was de-stemmed, transferred to stainless steel vessels for a quick, yet gentle, warm fermentation using a yeast to enhance fruit expression. After primary fermentation, the wine was pressed & transferred back to stainless steel for secondary, malo lactic fermentation. The wine was racked off to a mixture of American & French oak barrels (10% new, 30% 1yr old, 60% 2yrs & older), left to mature before being blended & bottled after minimal filtration.

New Vintage