Reserve label wines are made only from fruit showing exceptional ripeness and flavours.

Low cropping, selective hand picking, small batch fermentation and new oak handling contribute to producing this fine wine.

The use of small fermenters has allowed the different parcels representing different vineyard sites (soil types, clones, vine age, and canopy management), to be fermented separately and then barrel aged as a separate ‘treatment’.

The reserve wine is therefore a selected blend or ‘barrel selection’ of the very best wines from these treatments.

Winemaking is “hands-on” with traditional fermentation in small vats (two to three tonne), hand plunging at six-hourly intervals, and gentle pressing off. Our new winemaking facility allows ‘gravity’ principles for gentle handling of the grapes, a key contributor to quality.

Oak maturation is done in traditional oak barriques from a selection of French cooperages namely Damy, Cadus and Remond