Winemaking:
Gently crushed into half tonne fermenter tubs, with 25% of whole bunches, seeded with a low level of yeast culture and allowed to ferment. Ripe stalks were ideal to add to the tannin structure in the wine. Plunging four times daily. No chilling. Ferment up to 30 deg C. On skins for 15 days. Pressed to barrel with pressings included. Racked to clarify. MLF in barrel.
Vintage:
Crop levels of 0.4kg/vine were tiny much influenced by the fire of Dec 19 which scorched so many of our vines. Our old vines look healthy but are still recovering. Low yielding vines compensate with an abundance of flavour and early ripening which are important quality factors. Hand picking occurred in cool weather of the 11th of March which is 8 days earlier than our long term average pick date. Heat degree day summation for the year was 1260 close to our long term average of 1272 Heat Degree Days (HDD). Temperatures over summer and post veraison (3rd Feb) were mercifully mild. Post veraison temperature are important in affecting flavour development and acid retention. Our vines are now 21 years old and show the benefits of maturity with modest vigour and low crops which ripen fully. The growing season was dry with 197mm of rain Oct to March slightly below our long term average of 229 mm. Disease pressure was consequently low and ripe healthy grapes harvested. There was no rain near harvest.
