2020 season was a low-pressure & low-yielding growing season, flowering was impacted by wind and rain but as Owen explains, "we got everything right in the vineyard which looked fantastic."
One interesting change from 2020 was the decision to go back to not using any whole bunch in fermentation (from 2013 15- 30% had been used). Fermented naturally in 3000L wax lined open concrete vats, basket pressed, 12 months élevage in 228L barriques (20% new), no fining or filtering, bottled 6 months after racking from barrel. A small amount of sulphur post-malo & pre-bottling.