In the vineyard
The complex stony soils, together with a warm dry climate (350mm) moderated by constant sea breezes provides an ideal terroir to produce something unique. All vines are grown as bush vines due to the exceptional low yield and vigour, from the 8 and 13 year old vines. Mostly 2 high quality, low yielding clones of Chenin blanc on drought resistant rootstocks -R99,Rug.140 and R110. Viognier and Roussanne included to add depth and complexity. Yield: 4ton/ha Chenin blanc nd 3 tons/ha Viognier and Roussanne. A dry and windy growing season, but very similar to 2017. Ideal weather at the beginning of the ripening season, followed by little rain on occasions. The Moderate weather with cool nights continued throughout the harvest period producing wines with excellent acidities. A smaller crop of great quality.
In the cellar
Handpicked and sorted in the vineyards, it is done early morning to ensure cool grapes arrive at the cellar. In 2018 I decided to do more whole-bunch pressing, in a basket press and about 20% gentle crushing and soaking (2hours). The juice is barrel fermented in 400 and 700L French oak barrels, about 10% new oak for 10 months, and left on the lees, which adds a lot of texture and balance. Lightly fined with bentonite, unfiltered, and bottled by hand. Bottling date: Production: 398 x 12 x 0,75ml , 3L, 1,5L