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 to enable tannin polymerisation. The wine was then transferred in barrel for its malolactic fermentation, allowing a soft integration of the grape and oak tannins. After 10 months maturation the wine was fined with egg whites then bottled
Dellendale Creamery Peaceful Bay Gruyere and Scotsdale Beef burger with Somerset Hill mushrooms on local sourdough.
Starting the season, good rain events produced strong growth, canopies and budburst flowing to excellent yields and creating one of the best vintages in a decade. Progressing to a long cool summer providing the slow steady ripening of fruit that gives us the intense flavour and acidity that we hope and dream for every vintage. All areas of the Great Southern were gifted this incredible season and all the Rockcliffe vineyards looking superb
100% French Oak, 30% new, 20% 1yr old, 20% 2yr old, 30% >2yrs old