This single vineyard lies in the Stone Well parish and has a myriad of soil types including red-clays and grey sands (Blonde in colour) running the length of the vineyard. It always show perfume and jube-like blue fruits, crops naturally at around 1.5 tonne to the acre and produces riper, plumper, sweeter fruited wines while still retaining acidity due to the higher limestone content of the soil. Sometimes between 2-5% Viognier skins are included in the ferment for aroma, to soften tannin, set colour, add texture, freshness and more complexity with bottle age. There is also some retention of whole-bunches during fermentation over two weeks with daily foot-treading, hand-plunging and pump-overs. Maturation in oak is for a year in specially selected 300L French hogsheads of which 33% are new.