Handpicked fruit was whole bunch pressed to tank for settling overnight before racking to barrels. Wild yeast fermentation in French oak hogsheads of which 33% was new, followed by partial malolactic fermentation (70%). The wine was left unstirred on lees for 10 months before being blended and bottled in February.
The 2022 vintage offers a very typical and excellent expression of SRH. All the richness and intensity one would expect from this site, with a chiselled and energetic feel in the mouth.