Several small parcels from the Holy Grail vineyard were de-stemmed into 5T stainless steel and 2T concrete open top fermenters. Gently pumped over and punched down twice daily, these parcels were pressed after an average time on skins of 13-18 days. All free run and pressings were combined in tank and after 24 hours the wine was then racked off to barrel gross lees. The wine was bottled with minimum fining and no filtration.
Aged for 19 months in 100% French oak Puncheons and Hogsheads. 18% new, 44% 1-4 year old and 38% neutral oak.