Crush, destem, gently airbag pressed. Clear settle juice and cold ferment to dryness. Our approach is to retain the fresh aromatics of the fruit and not to generate any harsh extractives which produce coarseness on the palate.
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 1st to the 3rd 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 28 years old and show the benefits of maturity with a good balance of crop and leaf plus more stable crops. 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.