The fruit used to make this wine was sourced from the Temple Bruer’s Certified Organic vineyard. Harvesting commenced from mid to late March 2011. The fruit was fermented in separate parcels, the time of pressing was decided by sensory appraisal during fermentation. Malolactic fermentation was encouraged and at its completion the wine was carefully racked to avoid oxidation. French oak was principally used in the creation of this wine. At bottling the wine was filtered to ensure long lived quality.

Technical details
Production: 3300 cases
Alcoholic strength: 13.7%
pH 3.56
Total Acidity 6.0g/L
Residual Sugar0.65g/L
Free/total SO2 at bottling: 0/0 mg/L
Produced without using animal products – vegan friendly