VINTAGE CONDITIONS
2022 was the latest vintage in the past 25 years, about 2 weeks later than
normal. We had a proper cold winter with enough rain, that resulted in
budbreak that was 2 weeks late. The earlier part of the season was quite cool,
with December showing lower maximum and minimum temperatures. January
was more moderate with a couple of hot days. We had slow ripening
conditions that resulted in concentrated fruit development and palate weight.
WINEMAKING / MATURATION
Fermented in open top concrete fermenters at 28°C. The floating skins were
punched down by hand, every 2 hours during fermentation. The juice was
drawn off the skins after 3 days. After malolactic fermentation the wine was
matured for 18 months in 80% new and 20% second fill 225L French Nevers
oak barrels


