The Naimanya vineyard sits high in the Eden Valley at 520 meters altitude, on the south-west fringe of the tiny sub-region known as Flaxman’s Valley. The soils are sandy loam, gravel and quartz over clay. Its altitude and soil structure allow a long, slow ripening season typically generating marked spice and floral characters.

Poor winter rains followed by a warm and dry summer ensured a very early season. Picked and crushed on 22 March, wild yeast fermented, 10% barrel fermented  with 2 months skin contact, 19 months maturation in French oak (30% new, Saint Martin), no fining or filtration.

4060 bottles produced