Grippy tannins, grapefruit pith, all the pieces falling into place.
All grapes are hand-harvested in October and undergo a long slow press. The juice sees low temperature fermentation and the wine is aged in 100-year-old barrels on fine lees for 11 months. No chemical yeast is added to the wine, and the wine is bottled without filtration. All wines are held at the vineyard until Christian Binner decides that they are ready for release.