Harvest & Winemaking

Harvest timing was determined by flavour rather than Baume, with fresh, vital fruit definition being the key attribute attained. The fruit was hand-picked early on a cool morning then whole-bunch pressed to barrel. The juice sat in quality French oak, 25% of which was new, until spontaneous indigenous yeast ferment began. Ferment temperatures were held below 22 °C to maintain fruitful expression in the finished wine. The yeast lees were stirred weekly for 2 months post ferment and approximately 20% of the wine underwent secondary malolactic fermentation. The wine spent a total of 9 months in barriques on yeast lees prior to being blended in tank where it received a  further 3 months maturation on yeast lees. The wine was then racked, protein and cold stabilised and sterile filtered to bottle.

 Retail $45.00 per bottle