The Cemetery Block, located at the base of the Piccadilly Valley, is run by 6th generation farmers, Jenny and James Griggs. The soils are alluvial, black sand and the vines are cane pruned. The fruit is whole bunch pressed, and only the free run fraction is sent to 680 litre ceramic eggs for fermentation and aging on lees.
Salicylic minerality glistens the pureness of diamond shards dancing on your tongue in an extravagant poem of etheric sparrows homing in on an invisible beauty. - Anton van Klopper, Winemaker