That old saying, “The whole is greater than the sum of its parts,” is the inspiration when blending this wine. The idea is to find the perfect balance between the richness and texture of the Roussanne and Viognier and to balance that with the bright fruit and acidity of the Chenin Blanc and Verdelho.

This wine is almost entirely barrel fermented, with a small portion being aged in concrete egg to add richness. We handled the wine as carefully and naturally as possible, giving it only a light fining and then bottling with minimal filtration. It is lead by Roussanne giving the wine a beautiful mouthfeel, a light floral perfume and a very fine tannin on the palate.

We have one block on the farm that is quite different from all the other blocks. Because it sits at the bottom of a steep slope as well as being very close to a river, it has a number of different geological influences: there are multiple soil types in this small block. Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. In 2023, most of the grapes were picked in multiple passes. It was then pressed and co-fermented together. The juice was barrel fermented in neutral oak -just a small percentage ( ± 10%) of new oak was used. It was aged for 9 months in barrel and tank with regular lees stirring.