In the Vineyard
The dry, persistent heat resulted in very early fruit ripening, and, while acid levels were lower, the fruit flavours and concentration were superb. A very challenging vintage, but one that has delivered wines full of flavour and body.
Grapes were hand-picked between late January and the end of March. Upon arrival at the cellar, they were whole-bunch pressed immediately and given very limited skin contact time to minimise the extraction of colour. The juice was allowed to settle overnight, before being racked and coldfermented using selected yeast cultures. The wine was kept on the fine lees in stainless steel tanks for one month before being blended and bottled.