GROWN AT OUR CASSINI VINEYARD. SPRING WEATHER WAS TOUGH FOR THE EARLY-FLOWERING VARIETIES. WE PICKED A LOW YIELD OF 1.3 TONNES FROM A BLOCK THAT SHOULD PROVIDE 4 - 5. BUT THE ACID WAS SPOT ON, AND THE FRUIT WAS CLEAN.

FRUIT WAS HAND-PICKED AND WHOLE-BUNCH BASKET PRESSED ON A WARM MARCH DAY. JUICE WAS CHILLED IN TANK, THEN HALF WAS TRANSFERRED TO BARRELS FOR WILD FERMENT.

ONCE THE BARRELS HAD STARTED TICKING, SOME OF THE JUICE WAS SYPHONED OUT TO INOCULATE THE TANK PORTION.

IT DIDN’T STAY IN BARREL FOR LONG- JUST TWO WEEKS IN TOTAL, THEN BLENDED BACK WITH THE TANK PORTION, SETTLED AND PREPARED FOR BOTTLE.