The ‘Cemetery Block’ 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. The fruit is whole bunched pressed and fermented in 680l vitrified ceramic eggs and aged on lees. The wine is only the free run fraction. Mineral salty oyster with hints of orange zest and 3 balls of beluga. So delicate, rich, salivating your tongue to a perfect harmonic sound, resonating in your mind, you smile.
I make natural wine! For me, natural wine must be made from organic/ biodynamic grapes (naturally fermented). The winemaker must not fine, filter or add anything including sulphur! All of the Lucy M. Wines are made from organically farmed grapes, currently not certified, however in the next couple of years we are moving to certification at much cost to ensure another level of assurance. The wines have no added or natural sulphites. No chemicals are used in the winery, not even to clean (only water is used and occasionally alcohol which we distil at the winery), no sulphur is used in any part of the winery, not in the winemaking process or the storage of empty barrels. We would like to make wines for health, to the betterment of humans and the environment. – Lucy M
