325 dozen made. Deep sandy loam over ironstone gravel in Wilyabrup, ~7km from Indian Ocean. Hand-picked, 1/3 was left as whole bunches in open fermenters & foot trod daily. The remainder was destemmed on to a layer of more whole bunches in a larger vessel for wild ferment and pumped over daily. Aged in a small tank (30%) and old French hogsheads (70%).
Bottled unplated, unfined & unfiltered. Spicy, lifted & savoury.