The fruit was handpicked, chilled and whole bunch pressed to allow gentle extraction. The juice was transferred directly into French oak barrels and fermented with a mix of natural (wild) yeast and selected yeast strains to provide complexity. No MLF to retain natural acidity and freshness. Post-fermentation the lees were stirred gently once a week until the balance between oak, lees characters and fruit characters was achieved.
2015 season started with good rainfall and a Spring full of sun. Luckily the lower Great Southern missed the storm damage the north received and there was very little disease. Harvest started early with long summer days and cool afternoon breezes going through to late April, creating wines with intense flavours but with very low cropping rates producing excellent fruit.
14.5 % v/v
7 months in 100%
French oak 50% new,