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Hand picked on March 6th 2025 at 13.1 baume and cropped at 2.3 t/Ha. All grapes were sorted and destemmed 100% to fermenter for a natural fermentation. It was pumped over twice/day for 14 days before the ferment was pressed to barrique (no new oak) to complete malolactic fermentation. The wine was racked post malo and again in early spring before blending and bottling in February 2026.
Reviews:
“From the Lance vineyard in St. Andrews and off a block planted in 1976. 100% whole berries and matured in older barriques. A gorgeous crimson purple. This literally soars from the glass, with its fruit-driven nose redolent of blackcurrant, red cherry, lavender and just a soupçon of dried herbs. Medium bodied, the wine's crunchy fruit is balanced by bright acidity and gently chewy tannins, making this delicious, particularly so with food, right now. That it will age effortlessly over the next six to eight years, at least, is a bonus.”
Philip Rich
24/07/2026
Hand picked on March 6th 2025 at 13.1 baume and cropped at 2.3 t/Ha. All grapes were sorted and destemmed 100% to fermenter for a natural fermentation. It was pumped over twice/day for 14 days before the ferment was pressed to barrique (no new oak) to complete malolactic fermentation. The wine was racked post malo and again in early spring before blending and bottling in February 2026.
Reviews:
“From the Lance vineyard in St. Andrews and off a block planted in 1976. 100% whole berries and matured in older barriques. A gorgeous crimson purple. This literally soars from the glass, with its fruit-driven nose redolent of blackcurrant, red cherry, lavender and just a soupçon of dried herbs. Medium bodied, the wine's crunchy fruit is balanced by bright acidity and gently chewy tannins, making this delicious, particularly so with food, right now. That it will age effortlessly over the next six to eight years, at least, is a bonus.”
Philip Rich
24/07/2026