Named after two single vineyard blocks on the farm: Main Road and Dignity. With vines planted in 1999, select parcels were hand-picked over a period of 4-5 weeks in March and April. After a light destemming, the grapes were naturally fermented in small open bins, without temperature control. One or two quick punch-downs a day kept the skins healthy whilst the various indigenous yeasts made the wine. After a long maceration, the skins were pressed in an old wooden basket press. The wine then went into French oak barriques (25% new) where it was raised on its lees and undisturbed for 22 months. The wine was then bottle-aged for a further two years before release. Bottled at 14.5%. (Bottle size 750ml)

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