Vinification
The fruit was hand-picked on the 3rd and 4th of April. Being 60% of the final wine, the Wait
vineyard fruit was destemmed and fermented in a 950L concrete egg-shaped vessel. After fermentation was
complete the wine underwent extended maceration on skins for five and a half months before pressing and
then being returned to the concrete egg for further maturation. Being 40% of the final wine, the Brini fruit
was fermented with 100% whole bunches and matured in seasoned French puncheon. The wine was racked
and bottled in May 2024.
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