The 2017 was wild-fermented in French oak puncheons and hogsheads (25% new), and then spent 11 months on lees with no stirring, undergoing full malolactic fermentation. Sulphur was only added before bottling in February 2018. Our clients won't need reminding of the energy and layered definition of this special Victorian vintage—here you get all the power, depth and complex stone fruit/saline intensity that we expect of this site, with the added freshness and drive of a great vintage.
Winery Notes, Bannockburn