Consistent rainfall in winter and early spring coupled with a slightly warmer September/October made for reliable bud burst and strong vine shoot growth, however some undesirable weather events during the flowering period resulted in poor fruit set with most impact noted in the Tuerong subregion. Fortunately, the fruit that did set had the benefit of favourable weather patterns providing for a long, gentle ripening phase with low to moderate disease pressure allowing us to harvest at optimum ripeness. The results were outstanding fruit quality with wines generously weighted and showing wonderful intensity of perfume.
Simon Black, Chief Winemaker
Hand harvested grapes were sorted before gently destemming into 2 tonne open fermenters and allowed to soak for between 3 and 7 days prior to the onset of wild fermentation. Ferment temperatures were allowed to peak at 32 degrees Celsius. A post ferment maceration of 4 to 7 days followed before pressing. The wine was lightly racked to French oak barriques and puncheons (26% new) for natural malolactic fermentation and 11 months maturation.