The palate is rich, creamy with intense fruit
flavours. Long lasting mouthfeel. Delicious.
Vinification
De-stemmed and crushed into press. De-juiced with only slight pressure pri-
or to cold-settling overnight. Racked into a stainless steel tank for inoculated
ferment, controlled at 18-20˚c. Kept on ferment lees for eight weeks to fill
palate structure, then cold stabilised before filtration.
Vintage Notes
Good average rainfall throughout winter. September saw warmer tempera-
tures for the first half of the month, then cooler weather set in. Bud burst
came early. Cool and windy southerly weather slowed down flowering in
November and reduced the overall yield. The increase of the density of the
canopy resulted in an increase of workload in the vineyard. January to March
were nice and warm, though extremely dry with no good rain until June.
Therefore, the quality of the wine is excellent.