Our first release of Tempranillo, having grafted bud wood to 25-year-old north-facing vines. The fruit was hand-picked at 13.5 Beaume and destemmed with 10% whole bunch. Pumped over twice per day until fermentation was completed. Matured in 3 to 4-year-old French oak and bottled after twelve months.
A dry winter and spring had us on edge with round the clock irrigation to maintain vigour and fruitfulness. February rain quenched the vines and harvest came off perfectly with great intensity.