The fruit was machine picked then destemmed/crushed into 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 fermentation maceration. The wine was then transferred in barrel for its malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was fined with egg whites then bottled after 10 months
Perfect with gamey flav oursome foods like braised venison.
A slightly warmer than average season. Good flowering conditions in October, cool to mild temperatures through to
January, and a dry hot February. Perfect ripening conditions for seed and fruit flavours.
14.5 % v/v
10 months in 100%
French oak 40% new,