Evenly fermented 2 ways. De-stemmed to tank. Whole-bunch in hogshead barrels to ferment 100% carbonic. Left for 5 months and gently pressed. Racked to old oak and left to rest. Wine blended and bottled mid summer.
Thoughts / Feelings
3rd harvest here not widely planted clone in the Hills.
550 metres above sea level, protected by winds around, SE facing and cool nights.
Clay soils, white quartz and schist. Delicate and featherlight. Wild strawberry the wine flies high along the palate, fine focused tannins develops and reveals to the end, rhubarb acidity.
– Scintilla Wines
