This power and darkness in this block lends itself to whole-bunch fermentation, building in some perfume, fragrance and savoury complexity. However, in the past we have often seen excessive steaminess in the whole-bunch component. After a series of trials, we have developed a technique that gives us the best of both worlds, whereby whole-bunches undergo 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary fermentation is then completed. By removing the stems, we find that we reduce the incidence of overt steminess in the final blend. In 2014, sixty-five percent of the blend is made using this technique. The remaining 35% is destemmed and allowed to soak for 7 days before the onset of wild fermentation. Ferment temperatures were allowed to peak at 32 degrees Celsius. A post ferment maceration of 7 days followed before pressing. The wine was lightly racked to French oak Puncheons and Barriques (35% new) for natural malolactic fermentation and 11 months maturation.
