The Belford vineyard was planted in 1933. Handpicked in the early hours of the morning, the fruit was lightly crushed and pressed, before a relatively cool fermentation. Then the wine spent minimal time on yeast lees before being bottled early to maintain its freshness. No oak fermentation or maturation.
An incredibly vibrant nose that leaps out of the glass, which is followed by a palate that is fuller, richer, almost honeyed. These characters are balanced by a soft, clean acid profile that gives the wine its great length.