A very good, cold wet winter ensured the soil moisture supply was filled and we had even bud burst. We had cool, wet weather at the beginning of the growing season resulting in a slow start and moderate healthy growth. High rainfall in November and January meant there was no need for any irrigation. Fungal disease pressure was high in November / December, but well timed contact sprays kept the vines healthy. Bunch and berry size was a little larger than usual due to the higher rain and less wind than usual. This resulted in a little less concentrated, more delicate fresh style. Moderate temperatures and no rain over harvest meant the development of attractive fresh fruity characters.
Harvest date: 6/03/2014-14/03/2014 @ 23.2-25.3 Balling.
100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ 30ºC with the cap of skins punched down 2 – 3 times a day for 15 days. Wine drained directly to barrels, together with single pressing from traditional basket press for malolactic fermentation. 35% new French oak was used from high quality coopers. Time in barrels 22 months with several rackings to gradually clarify the wine and assist maturation. Bottled unfiltered by hand on the property.
Bottling date: 27/1/2016
Production: 968 x 12 x 750ml; 120 x 1,5L; 12 x 3L.
Alc. 15.0% SG. 1.3g/l TA 5.6g/l pH 3.78 VA 0.65 SO2 12free 37total