The reason for this is that I believe the skins of any fruit hold some of the information and story of the place, the soils, and the weather that it is exposed to.
By emitting the skins totally I feel that you are losing some of the story and terrior.
As for the winemaking, after the cold soak as whole bunches it was pressed directly to a small stainless tank for a long cool ferment (it was mid April by this time).
There it sat for 8 months on full solids without being disturbed at all.
It was then bottled by hand directly from that tank (without racking or moving the tank). It has spent a further 18 months in bottle since composing itself.
The wine seems very refined. It is a dainty 9% alcohol but you wouldn’t know it, It has incredible structure and presence.
It is an elegant and haunting thing of beauty (I don’t say such things about my own wines lightly). It has so much vitality and freshness and is a very individual wine in it’s on right.
There is nothing added to the wine at any stage of the process.
Notes provided by Dane Johns - Winemaker.