The fruit was machine picked then destemmed/crushed int0 small open fermenters and inoculated. The fermenters were pumped over with aeration twice a day, temperature was held around 25°C, then allowed to warm up for a long post ferment maceration. The wine was then transferred in barrel for malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was fined then bottled.
The palate shows dense fruit concentration of plum and dark berries. The ripe and juicy fruit combine with long fine tannins and lingering spice.
2016 was a mild summer after a hot spring allowing early budburst and then veraison for all varieties. Rain in January slowed everything down and the cold nights gave good flavour intensity. Riesling and Chardonnay were the stand out varietals with great length of flavour. Pinot Noir struggled in the Great Southern with the cool rain events and ripening flavour development. Shiraz from the warmer Frankland region are showing promising character development.
6 – 8 years
Francois Frere, Taransaud, Seguin
12 months in 100%
French oak 40% new,