This is off a 40-year-old vineyard with red volcanic soil and gravel over mudstone, predominantly north-facing. Fruit for the 2017 was whole bunch pressed and chilled juice was settled in tank for 48 hours. Wild fermentation occurred in oak over 10-16 days. Malolactic fermentation was allowed to progress (20%) for balance, complexity and length.
Top-Rated – 95 points, Campbell Mattinson, The Wine Front