This site has always provided Evans with pure, vibrant, structured fruit. It’s a site that holds its acidity, and the wines are lacy and bright with line and length. The fruit is pressed as whole bunches to second-use puncheons for fermentation. A small portion went through malolactic conversion. In early 2023, the wine was sent to tank for a further five months on lees before being bottled and matured for an additional 12 months before release.