Sourced from the Somerset Vineyard. The blocks were planted by the Howard family in 1973, 1980 & 1987 over red volcanic clay and fine sandy clay loam soil. The fruit was handpicked and basket pressed with the juice transferred directly to large format, tight grain, French & Austrian oak, where the wine underwent fermentation. During the eleven month élevage, bâtonnage was conducted to build creamy texture to support the fruit and oak spice. Minimal sulfites added.