Vineyard - Witchmount Estate. Fairly conventional, but new vineyard manager Glen Whitefield is experimenting with cover crops and other innovations to move towards more sustainable agriculture. For two growing seasons now there have been no herbicides used under vine.

Winemaking - harvested 13 February and pressed immediately. Racked off gross lees after 2 days, then fermented over 27 days in a mix of oak and tank. Matured for 6 months mostly in older neutral French oak, with a small amount of new French oak. Wild yeast fermented, unfiltered, unfined. No adds apart from minimal sulphur. Vegan friendly.