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From the 1984 plantings of P58 cropped at 4.5 t/Ha. Hand-picked on the 19th of February and whole bunch pressed directly to a mixture of 500 Lt puncheons and 300 Lt hogsheads. Fermentation commenced naturally and completed over 3 weeks until dry before sulphuring to prevent malo and preserve acidity. The wine remained on its lees for 11 months prior to bottling in late February 2025. 174 dozen bottles made.
From the 1984 plantings of P58 cropped at 4.5 t/Ha. Hand-picked on the 19th of February and whole bunch pressed directly to a mixture of 500 Lt puncheons and 300 Lt hogsheads. Fermentation commenced naturally and completed over 3 weeks until dry before sulphuring to prevent malo and preserve acidity. The wine remained on its lees for 11 months prior to bottling in late February 2025. 174 dozen bottles made.