BISHOP

Sourced from old vines 35-120 years. Yields per ha/ 3 tonsFermentation takes place in small open fermenters of 1-2 tons. Long post maceration fermentation to soften the tannins and render the wine approachable early.Aged for 16 months in 90% French and 10 % American hogsheads 40% new and 60% second and third use. Ageing potential up to 15 years