The Sherwood’s believe in fastidious vineyard management year round, hand prepping each vine to give their fruit the optimal amount of heat units needed for ripening, while minimizing the amount of sugar in each berry, to maintain the important balance of alcohol to flavor. Twelve months of hard work culminates each year in the harvest as the vineyard team hand over responsibility of caring for the grapes to the winery team. Made predominantly from the free run juice (not pressed) with a portion of first cut press juice from selected vineyard parcels, initially the style is subtle and delicate with higher acid than expected, which means the abundant ripe passionfruit flavors take on a mouth-watering intensity. Lees aging in tank for three months with weekly mixing, adds depth and a slight creamy character. A very small portion (seemingly insignificant 1-2%) is barrel fermented with indigenous yeast, which later will form part of the blend. Stylistically, the barrel portion will be very hard to detect but is used to add texture to the taste without showing the oak. Many days are spent working through blends prior to bottling. Bottled with a touch of CO2 to keep flavors fresh and intense. This is a style that will reward some bottle aging.