in the cellar : For the 2007 vintage, grapes from a single vineyard of 43 year old Chenin vines were used, crushed and the juice allowed to ferment naturally in an assortment of barrels. The wine is kept on its gross lease in the barrel for 9 months after fermentation.
The yield on the vines is between 1-2 tons per hectare – so the annual production of this wine, varies from 3000 to 6000 bottles.
We also use a section of botrytised Chenin in this wine giving it a subtle honeycomb flavour and good ageing capability.
The next vintage according to the age of the vines will then be called 44, after that 45, 46, etc ...