Description

The small community's optimism was built on copper
mining, however the industry's decline signalled
its demise before the turn of the century. All that
remains today are a few ancient vines, fi g and almond
trees.
The fruit was hand harvested on 18 April, and
crushed and destemmed into open fermenters with
header boards keeping the cap submerged.
The ferment took seven days, with daily rack-andreturn
and pumping over to maximise extraction of
fl avour and colour. Pressings were added back to the
free-run and the wine matured in new American oak
for 14 months.

Tasting Notes

View tasting notes (68 kb)