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From a minimal intervention standpoint right from the start, have you followed the line to get to your final wine?

Banjo – Yes, we went with minimal intervention. Let the site and fruit speak. Don’t use nasty chemicals. I don’t want that shit in my wine. Little or no sulphur. No added acid. Let the wine be a wine, not a product. I’ve been strict about this.

So how did that go down with Michael Glover? Was he able to come to the party?

Banjo – He was a calming influence when we were worried about bugs and the like. He also advised us to sort again: get only the best fruit, get rid of leaves and dried stems. But we did have a small conflict about sulphur use, Michael said that wine isn’t wine without sulphur shaping its final course, but I am adamant about no use at this stage.

So there was a lover’s tiff? Excellent! Meanwhile, what was the actual winemaking process, minimal or not?

Banjo – Three bins of fruit, 350kg each. We de-stemmed but didn’t crush one (whole berries), and left the other two as whole bunch ferments. The destemmed one was invigorated with juice from a vineyard ferment we induced one week prior. One of the other bins was put into a very large ceramic 675 litre egg shaped vessel. The other vessels are plastic picking bins and we will use a glass demijohn.

The destemmed fruit started fermenting quite quickly. We then split this between the other two ferments and they also started cleanly. No yeast or sulphur added at any stage. We have decided that we will add sulphur pre-bottling, but not yet!

Overall, around 70% whole bunch, 22 days on skins. Pressed April 8th.

Simple things, were the flavours interesting?

Banjo – The egg is still sweet, dark plum, juicy acid. The bin ferment is cooler, darker and drier, with good structure.

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