Matured in 33% new and 66% 2yr – 5yr old seasoned French hogsheads for 18 months prior to blending and bottling.

Matured in 100% 3yr – 6yr year old French oak for 8 months. Wine barrel fermented and lees stirred and left on lees for an extended time. The wine was bottled nine months after harvest.

Matured in 50% new French oak and 50% 1 year old French oak for 11 months. Wine barrel fermented and lees stirred and left on lees for an extended time. The wine was bottled eleven months after harvest.

Matured in 50%– 1yr year old Fine French oak for 20 months. The wine was wild fermented after a cool soak under 28⁰C for 10 days, Viognier 3% was added prior to ferment with some stalks ~5% added to add to the wine complexity and provide some delicate floral notes with lifted colour.

Viognier 3% was added prior to fermentation to add complexity and provide some delicate floral notes whilst deepening the colour. Grapes were slowly fermented to dry over 3 weeks and softly pressed off skins, wine was then put through malolactic fermentation. Matured in 30% new, 70% 2yr-5yr old French oak for 20 months prior to blending and bottling.

Matured in 25% new and 75% 2yr – 5yr old seasoned French hogsheads for 20 months prior to bottling. The grapes are given a cool soak for 3 days then fermented out under 28c for the ten day ferment. Wine is left on its skins for 5 days.