A cool and wet Spring made for a nervy period as we approached flowering. Fortunately, the tables turned, and things dried out ensuring excellent fruit set. Summer was particularly mild leading into harvest and the vines savoured the opportunity to gently ripen each bunch to perfection. The moderate conditions carried through into Autumn and the additional ‘hang-time’ for grapes was perfect for physiological ripening of flavours and tannins.
2021 looks to be a winemaker’s dream with the wines revealing tremendous varietal definition, wonderful purity of perfume and intense aromatics.
Simon Black, Chief Winemaker
This wine has been made with a view to preserving freshness and varietal definition,
whilst combining some added complexity through different vinification methods. All
grapes were whole bunch pressed, with 30% of the blend being transferred to old
French oak barriques, complete with solids, where wild yeast were utilised to conduct
the ferment. The balance of the blend was cold settled in stainless steel to achieve a
brightly clarified juice before racking and inoculation with QA23 yeast. Fermentation
temperatures were controlled between 14 and 16 degrees Celsius until dry. The
components were then blended and bottled to preserve freshness.