From a single parcel of sustainably farmed 22 years old vines planted in the stony Shale and Schist soils of our farm, Roundstone, on the Kasteelberg. These rocky soils limit vine size and so the clusters and individual grapes in turn remain smaller with a higher skin to juice ratio, offering denser, more brooding tannins.

Whole bunches were put into open top 500L French oak barrels and foot stomped to release some juice. Fermentation with indigenous yeasts is followed by four weeks of skin contact, after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. We pigeaged once a day before, during and after fermentation. In Spring the wine was racked and after a total of 22 months in barrel was bottled unfiltered and unfined.

12 months in French oak 500L barrels, 50% new, followed by 9 months in 2000L foudre and 8 months in bottle.

ANALYSIS: Alc 13.5% | RS 1.4 g/l | TA 5.4 g/l | pH 3.73