Harvested in the cool of the night to retain natural acidity and varietal character, the fruit was then de-stemmed, crushed and pressed. The wine was then fermented at 13-14 degrees in stainless steel tanks to retain acidity and freshness whilst still obtaining varietal aromas. Lees stirring followed to create mid palate complexity and mouth-feel before being bottled.
Vintage Notes
Cool balanced temperatures and plentiful sunlight throughout the growing season provided a long even ripening period for fruit, optimizing yield and quality. Cool and dry days from veraison to harvest extended ripening allowing us to grow aromatic and intensely structure wines, showcasing varietal character and intensity.