After careful monitoring for optimal picking times, adopting a combination of sampling and tasting to optimise the richer tropical (thiol) notes, the grapes were harvested, crushed and destalked into small static separators. Only free run juice was used, following 24 hours’ skin contact. Fermentation lasted 21 days at 15°C. Barrel maturation took place in 100% French oak (1st, 2nd and 3rd fill) for 10 months. Only the best 5 barrels were selected for the blend.
Tim Atkin MW: 90 pts