Winemaking
After pressing the juice goes to barrel (all French oak, 15% new), with a high solids content, most of the lots fermented with indigenous yeast, all barrels were stirred weekly and the Malolactic conversion took place in the spring. All the fruit is from the home vineyard on Cairnmuir Road. Grown mainly on a VSP trellising systems, hand pruned, hand thinned (shoots and fruit) hand leaf plucked and hand harvested.