The top rows of Block 8 are hand harvested. The whole bunches of grapes are chilled overnight before hand sorting and pressing. The small amount of free run is pressed to French Oak barriques (25% new) for fermentation with wild yeast. Fermentation is held at cool temperatures to retain as much of the natural freshness as possible. Once alcoholic fermentation is completed, some barrels are stirred to build texture with partial natural malolactic fermentation. After ten months in barrel, the wine is blended, bottled and bottle aged before release.
Doing more by doing less. Hand-picked over 2 days, chilled overnight before hand-sorting, wild yeast cool-fermented in French barrels (25% new), a small number of barrels undergoing mlf, bottled after 10 months. Pink grapefruit and white peach drive the long palate and finish.
96 points, Wine Companion (March 2019)