75% destemmed fruit from a vineyard in the Coal River Valley and 25% whole bunches from a vineyard one kilometre away. Selection of the best fruit from V21. Wild ferment in oak over 15 days and held on skins for a further 6 days. Pressed to barrel, maturing on lees for 16 months. Racked to tank before being bottled unfined and unfiltered.

100% destemmed fruit from a single vineyard in the Coal River Valley. Fermented wild in stainless steel over 13 days and held on skins for a further 8 days. Pressed to barrel, maturing on lees for 17 months. Bottled unfined and unfiltered.

Basket pressed to tank and pumped to barrel with full solids. Natural ferment in barrel, no malo, matured for six months. Racked to stainless, bottled unfined and unfiltered.