Escourt and Glen Rosa
Grapes from 3 selected vineyard blocks were hand-harvested between 17 and 19° Balling in 9kg crates.
After hand sorting the grapes on the sorting table the grapes were whole bunch pressed. 90% of the juice was fermented in stainless steel tanks and 10% in old 400 litre French oak barrels. Second fermentation took place in the bottle. After second fermentation the wine spent 20 months on the lees before disgorging.