From Sam Rush;

Fruit was picked on the 9^th April and whole bunch pressed to stainless steel for settling overnight. The juice was then racked straight to 3 oak barrels, one new, and allowed to ferment naturally. Fermented to dryness, with 2 barrels stabilised with minimal SO2 while the 3^rd barrel was left over winter to complete malolactic fermentation in spring. Racked out of barrel on 31/12/25, minimal filtering and sulfur added. Bottled on the 11/1/26. 826 bottles produced