Grape:

100% MV6 Clone

Winemaker:

Richard McIntyre - highly influenced in the Burgundian, non-inerventional style of winemaking, including the use of wild yeast fermentations

Harvest Date:

4th March 2014

Winemaker Notes:

De-stemmed into 2 tonne open ferment tanks where wild yeast ferment took place. The total maceration time was 21 days; the wine was then pressed, settledin tank and racked into French oak barrels where it understook natural malolactic fermentation

Maturation:

20% new French Oak for 10 months

Filtration & Fining:

Lighlty filtered, no fining

Alcohol:

13.5%

Food Pairings:

Mushrooms, chicken, lamb, pork duck and any other game meats. A very versatile wine.