Levantine Hill Samantha’s Paddock Mélange Traditionnel 2020

All fruit was hand-picked, hand-sorted, de-stemmed, crushed and tipped direct to open fermenters. Ferments hand-plunged or run-off a maximum of once per day to facilitate very gentle extraction of colour and tannin. Fermentation temperature allowed to reach a maximum of 32°C. Cuvaison length ranged from 12 to 15 days on skins. Vats were pressed individually, settled overnight then racked to fill a combination of new and seasoned premium French barriques. All components aged as singular batches prior to blending pre-bottling.