The fruit was sourced from three organically farmed vineyards - Royal T, Mohr-Fry, and Shergill. These own-rooted vines range from 80-120 years of age and produce low yields of concentrated fruit. 100% whole cluster, carbonic maceration in concrete tanks before being pressed into stainless steel to complete fermentation. All native yeasts. Matured for 10 months in neutral oak. 13% abv.