The fruit was handpicked and destemmed and crushed into 1 Tonne fermenters where it was cold soaked to extract and retain desirable varietal flavours and aromas. The must was allowed to naturally warm and then inoculated. The ferments were plunged twice a day and temperatures held around 25°C to prevent over extraction of tannins locked in the skins. The wine was then transferred to barrel for malolactic fermentation allowing a soft integration of the grape and oak tannins. After 9 months of barrel maturation the wine was fined then bottled.
The palate is textured and long. The savoury earthiness flows into plums and cherries. The palate has serious textural weight with a host of complex detail that is worth exploring.
2017 started well with good flowering giving us hope of a good cropping year after the small 2016 vintage. It ended slowly and as with any vintage changing many times along the way. March arrived, as did the rain, causing everyone concern – thankfully we weren’t hit as heavily as some other areas. The weather cooled heading into April but the sun came out and slowly reds ripened. 2017 was a long and interesting vintage, with the fruit staying on vines many weeks later than previous years creating great flavour development.
6 – 8 years
9 months in 100%
French oak 50% new,