This is the wine I love to make and drink. When we make the Holyman wines, we do so in a more traditional Burgundian style. They are not reserve wines, but stylistically different, and that is why we have a different label. The use of 70% whole bunches in the ferment gives this wine its structure and finesse. The wine fermented with wild yeast that is present in the vineyard after a one-week cold soak to draw out colour and tannins from the grape skins. Due to the warm vintage, this is a
richer wine than the 2023, while still retaining the Holyman structure and balance. The fruit characters are black cherry and plum with hints of mushroom and coffee. The palate is rich and powerful, and will slowly develop over the next five to 10 years in the bottle.