100% Chenin blanc.

Four separate pickings took place between the middle of March and the end of April. Targeting only the bunches which are perfectly infected with Noble Rot and those with raisins.
The grapes were picked at sugars of between 32- and 45-degrees brix and acidities of between 7.0 and 9.0 g/l, into small crates and placed into cold storage overnight. The following day the grapes were crushed whole bunch into bins for a four day cold soak after which they were pressed to 228L and 400L old French oak barrels where the fermentation took place. The fermentation stopped naturally at a perfect balance of sweetness, acidity and alcohol. The wine was bottled in October 2021.