“Estate fruit. Direct pressed to barrel for fermentation. Light lees stirring to build pallet weight and texture. Our vineyard, year after year, can be recognised for the acid line that the vines push. This presented a challenge and an incredible opportunity to pair the fruit with the right new oak, and boy did it work out well. Great length and concentration, the oak adding to the wine without overshadowing the fingerprint of the site. 110
doz produced.”
Vasily Sekerin, State of Nature