Vineyard – Witchmount Estate. Fairly conventional, but new vineyard manager Glen Whitefield is experimenting with cover crops and other innovations to move towards more sustainable agriculture.
Winemaking – Harvested 27th Februrary and pressed immediately. Racked off gross lees after 2 days, then fermented over 25 days in a mix of oak and tank. Matured for 6 months mostly in older neutral French oak, with a small amount of new French oak (10%). Wild yeast fermented, unfiltered, unfined. No adds apart from minimal sulphur. – Blood Moon Wines
