Product description
Hand-picked from estate vineyards in Kent (69%) and Sussex (31%), harvested from early October to early November. South-facing sites, diverse soils, and careful clone selection contribute to balance, ripeness, and complexity. Whole-bunch pressed with the juice protected from oxygen before undergoing overnight cold settling. Fermented in stainless steel at 18°C, with 10.6% fermented and aged in oak (3.3% new). Matured on lees for a minimum of 35 months. Rich yet refined, with ripe raspberry, red apple and blueberry layered over candied fruit, soft spice and toasted hazelnut. A creamy mousse, smoky minerality and vibrant acidity lead to a long, elegant finish.
