Named after two single vineyard blocks on the farm: Main Road and Dignity. Select parcels were hand-picked over a period of four weeks in late summer. After a light de-stemming the grapes were naturally fermented in small, open-top oak vats. A couple of short punch-downs per day kept the ferment healthy while the various strains of indigenous yeasts did their work. After a long maceration the skins were pressed in a wooden basket press. The wine was aged on lees in French oak barriques (20% new) for around 23 months. Bottle-aged for a further two years before release. Bottled at 14%. (Bottle size 750ml)

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