Extremely dry and warm conditions in the summer months resulted in drip irrigation being used, with a maximum rainfall the preceding winter of 469mm, much lower than the average 712mm. It was a vintage that was monitored extremely closely in the vineyard as the heat and dry conditions resulted in reduced berry size and earlier ripening. Harvest started on 3rd February, a week earlier than 2015. The 2016 vintage is well structured with a lighter body and linear fruit expression.
Grapes were de-stemmed, crushed and pumped into open top fermentation tanks where they underwent a 21-day maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4 times daily. Barrel maturation took place in 100% French oak barrels (40% new, 40% 2nd fill, 20% 3rd fill), 30% in 500L and 70% in 300L barrels for 22 months.
Tim Atkin MW: 92 pts
Accredited Integrated Production of Wine (IPW) estate.