Fruit Handling: Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table undamaged and intact. Picked and fermented separately in 3, 2- tonne stainless-steel fermenters. 27% whole cluster component.
Fermentation: Each parcel is fermented and matured apart before blending.The wineries resident yeast population (non-inoculated) took 12-28 days to ferment; and spanned temperatures between 13-30 Celsius. Total time of skin contact: up to 28 days
Barrel management: 12 months of new to 4 year old French oak barrels. The malolactic
fermentation went through unaided (non-inoculated) in springtime; it was then racked back
into barrel and allowed a second winter in neutral barrels before being run directly into bottle
without filtering or fining.
Total time in barrel: 16 months
Bottling date: 28th September 2018
Wine analysis at bottling:
T.A 5.9 g/l
R.S < 2 g/l
Release Date: 1st October, 2020
Cellaring potential: 10 years +, cellaring & decanting recommended