The Farm:
The ‘CemeteryBlock’ is at the base of the Piccadilly Valley on Alluvial Black Sandy soil,the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block Vilification.
How the wine was made: The fruit is whole bunched pressed and fermented in 15 year old 500 L barrels and aged on lees. The wine is only the free run fraction.
Notes: The wine is light and etheric with minerality, salty oyster shell characters. – Lucy M
