All of the vineyard is tended by hand, allowing for careful management of the individual vines from pruning, leaf plucking and shoot-thinning right through to harvesting. The wine is fermented in small open top fermenters and typically has a 5-7 day pre-ferment cold soak with minimal punch downs throughout fermentation, followed by 5-7 days extended maceration. All parcels are carefully de-stemmed and undergo wild, indigenous, yeast fermentation which encapsulate the Carrick fruit characters. The wine is matured for 11 months in French oak, of which about 15% is new.
Clones: 113,114, 115, 667, 777, 5
Harvest Dates: 4 – 12 April 2016
Bottled: Feb 2017
Vineyard & Winery Certified Organic