An Old Vine Chenin from a single, dry-farmed vineyard planted in 1982. A soil rich in clay and relatively shallow resulting in smaller more abundant vines. In order to get the best expression of the terroir, the estate practices organic farming.
The grapes are whole-bunch pressed and undergo spontaneous fermentation and then 62% is matured in seasoned barrels and 38% in concrete eggs. 100% malolactic fementation and 10 months on the lees.