The grapes were sourced from limestone rich, clay soils on a hillside vineyard of Waipara Valley. The vines were planted in 2000 by Mr. Gwyn Williams, who used to be a Viticulturist at Muddy Water Winery in Waipara Valley. This wine was vinified only using grapes from a selected hillside blocks of Williams’ Vineyard. Clone UCD 5 and Abel were used for this wine, and grapes were picked by hand at harvest.
Clay over limestone subsoil
After hand harvest, grapes were sorted again in the winery, and whole bunch clusters (about 70%) were fermented in open top French Oak barrels. Hand-plunged twice a day during fermentation and pressed in a hand-operated small basket press. Bottled unfined and unfiltered. 25 cases produced.
Aged in French oak barrels (100% new) for 18 months.
The color is very dark and dense. On the nose, kirsch liqueurs, smoked meats, beeswax, dried dates and also some spices such as cloves and cinnamon. On the palate, the tannins provide balance and structure.