Lady May

The grapes were hand-picked and lightly crushed before being transferred into stainless steel tanks. Fermentation occurred naturally, with extraction carefully managed by limiting pump- overs to a maximum of two per day. Following fermentation, the wine remained in contact with the skins for an additional 2-3 weeks.

An exceptionally warm and dry spring resulted in good and even bud burst. The temperatures during the flowering and berry set period were average, with significantly less fluctuations than in the previous years. Good rainfall of around 100 mm towards the end of October was crucial to replenish soil moisture and ensured the vines had sufficient water during flowering and berry set. Moderate temperatures during veraison and early ripening laid the foundations for a good harvest season. Consistently warm conditions, including a few heatwaves during harvest, meant most cultivars were harvested earlier. The warm and dry conditions ensured healthy canopies that could function optimally, leading to great physiological ripeness on all varieties. A vintage with wonderful concentration, expressive aromatics and while it is more accessible in youth than a cooler vintage, it has the structure and acidity to allow it to mature with great benefit.

It was then matured for a total of 24 months in 300L French oak barrels. Initially, the wine spent 12 months aging as individual components in 30-40% first-fill barrels. Subsequently, after blending, it was returned to 75% first-fill barrels for an additional 12 months.