SSV

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were harvested by hand in the cool early morning and handled reductively. The juice was cold-fermented between 13˚ C and 15˚ C to preserve the natural grape flavours.

The vineyards are planted in the south facing blocks on the higher reaches of the farm as well as within view of the sea, in sandy, gravelly and highly weathered soils with a clay substructure. The vines are trellised on a 5-wire hedge system and pest and disease control is managed according to the IPW rules and standards.

The wine was left on the lees for six weeks before being racked. The Semillon and Viognier components were matured in the third fill oak barrels for four months.