Grapes were picked into crates and pre-chilled fruit to below 5 deg C for whole bunch pressing. Juice was settled and racked to barrels with some solids. No acid was added. The juice underwent wild yeast ferment, which lasted for 3 weeks and continued to dryness. All barrels were left on lees for 12 months and a quarter were inoculated for malolactic ferment. Lees stirring aided the extraction of the creamy, nutty yeast lees elements in the wine.
Crop levels of 2.5kg/vine were close to our long term average. It was another early ripening year with full flavour development. Hand-picking occurred in cool weather on the 8th of March.
Heat degree day summation for the year was 1310; a little over our long term average of 1270 Heat Degree Days (HDD). A mild February was crucial to flavour development and acid retention. Our vines are now 32 years old and show the benefits of maturity with good balance.
The growing season was dry with 132mm of rain Oct to March below our long term average of 229 mm. Disease pressure was consequently low and ripe healthy grapes harvested.