After fermentation in stainless steel, the wine is entirely aged in third fill French oak demi-muids – firstly, the wine was kept on its lees in oak casks for 12 months, 75% of the vintage was blended with the newer vintage after fermentation, then the blended wine was bottled for its second fermentation and kept on lees for further 12 months. The wine is then riddled and disgorged before being aged in the bottle for a year prior to release.

Tasting Note: It has a nose of proving sour dough with a fine bead on the palate that releases notes of fresh almonds, warm sand and apricot kernel.