VG Wines

The Winemaking

After hand-picking, the separate fruit parcels were given a short pre-fermentation cold soak before being crushed and open fermented at warm temperatures. The wine was hand-plunged twice daily during its six-day ferment to extract the desired levels of colour and flavour. After ferment the individual wines were pressed off into new and second year French oak barrels, for 13 months before blending and bottling under screwcap in April 2008.