Product Description

Fruit from a single vineyard in the north west (White Rock). Fermented with 20% whole bunches and the balance whole berries in our trusty milk vat for 21 days. The ferment reached temperatures above 30 degrees due to the insulation of the milk vat normally used to make Mewstone each year. It was pressed to and matured in oak for ten months (50% new). Bottled unfined and unfiltered.