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6 + $45.00 each
12 + $41.75 each
DescriptionPicked on April 10th, the fruit was whole bunch pressed, put to old oak and naturally fermented. As the cellar cooled in late autumn so too did the ferment. Fermentation extended out beyond six weeks before we called a halt as the sugars and acidity found the balance we were after. Matured on lees through to late spring before filtering and bottling. Only 888 bottles.
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