Deep Glow

Hand harvested bunches were gently destemmed into a small fermenter to retain a large percentage of whole berries, this was covered by a layer of whole bunches. Carbon dioxide was added daily to provide a protective blanket until the wild fermentation began. During the peak of fermentation, the cap was hand plunged once a day with care taken not to submerge the whole bunches at the surface. Once the fermentation had completed the wine was tasted daily to decide the pressing date, total maceration time of 21 days.

The grape skins were pressed in a basket press directly to barrel where it underwent wild malolactic fermentation and èlevage for 10 months. Only French oak barrels were used with 30% new oak in the blend. The wine was racked a couple of times before bottling unfined and unfiltered.