Harvested 28 January. Pressed as whole bunches, racked off gross lees after 2 days and co-fermented, 25% in barrel (one barrel of new French oak), the rest in tank. Barrelled down after 21 days of fermentation. Matured for 6 months mostly in older neutral French oak, with a small amount of new French oak. Wild yeast fermented, unfiltered, unfined. No adds apart from minimal sulphur. Vegan friendly.

-12.5%

-Blood Moon