The vintage of 2018 was challenging because it was the fourth consecutive year of drought, bringing dry conditions with water restrictions. Careful water management was essential, but the benefit of the dry weather meant very healthy vines. The dry conditions also resulted in smaller berries, which in turn provide excellent colour and flavour intensity. Cooler nights towards the end of February meant a longer hang time, allowing for further flavour development. Despite the irrigation challenges and a smaller crop, 2018 bodes very well for high quality wines.
Estate grown grapes were hand-harvested and partially destemmed, with 15% of the grapes kept as whole bunches. Fermentation took place in open-top fermenters with manual punch-downs and pump-overs performed 2 to 4 times daily. Maceration continued for 14 to 21 days. Parcels and clones were vinified separately, and the wine was then matured in 500L French oak barrels for 18 months using a combination of 20% new and 80% seasoned oak.
Accredited Integrated Production of Wine (IPW) estate.