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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. The grapes arrived at the winery in fantastic condition.
2021 looks to be a winemaker’s dream with the wines revealing tremendous varietal definition, wonderful purity of perfume and intense aromatics.
Simon Black, Winemaker
| Grapes were whole bunch pressed with 90% going to stainless steel tanks followed by cold settling. The juice was then racked (decanted) off solids followed by inoculation with the yeast strain QA23 and fermented between 14 and 16 degrees Celsius to preserve fruit purity and freshness. 10% percent of the blend was aerobically handled, with no sulphur addition, and transferred directly to older French oak barriques for wild fermentation and natural malolactic fermentation. This portion was left to mature on yeast lees which were stirred, as required to enhance flavour and texture. | |
| Harvest Date | February and March 2021 |
|---|---|
| pH | 3.36pH |
| TA | 6.53g/Lg/L |
| Alcohol | 13.5% |
| Residual Sugar | Dry |
| Cases produced | N/A |