THESE SINGLE VINEYARD WINES PORTRAY THE UNIQUE VARYING MICRO CLIMATES AND SOIL TYPES OF THE IONA ELGIN HIGHLANDS. THEY CHALLENGE US TO FARM SPECIFICALLY.
Grapes were hand-picked and spent overnight in a cold room, before being whole bunch pressed. No settling enzymes were used, resulting in juice containing more solids. This wine was 100% wild fermented in a selection of 300L French oak barrels (38% new, the rest in 2nd, 3rd and 4th fill barrels). The wine remained on the lees for a total of 12 months, without battonage and with 7% malolactic fermentation to add richness and texture. Thereafter, the wine was racked and blended. The wine was fined and stabilised naturally for a period of 3 months before bottling.
Residual sugar. 1,9 g/l
Total acid. 6,9 g/l