VINTAGE NOTES: The 2019 vintage yield was significantly higher than the preceding
2018 vintage, which had experienced three years of severe drought. Changing weather
conditions during the flowering and fruit set period in October resulted in some uneven
rip-ening, but moderate weather during the growing season produced strong growth and
denser canopies. The slightly cooler conditions leading up to harvest produced excellent
fruit with balanced acidity and concentrated flavours.
WINEMAKING NOTES: Grapes are hand-picked, placed in small lug boxes, and then
transported to the cellar in a refrigerated truck. The whole berries are double-sorted in the
cellar using an optical sorting machine to ensure that only the best quality grapes are used.
The must was fermented dry on the skins and then macerated for an extended period of
time after fermentation. This results in a deep colour and a good tannin structure. Fermentation took place in a combination of French oak and stainless steel tanks followed by
malolactic fermentation barrel. Each component was matured separately in 225L French
oak barrels for 20 months, with 30% of the barrels being new oak.