Settled warm weather patterns throughout spring provided optimal owering conditions and resulted in an even and abundant fruit set across all varieties. December and January recorded slightly cooler than usu- al temperatures with about average rainfall allowing strong canopy growth. Cyclone Lusi was a feature of March bringing a brief period of high winds, but fortunately very little rain. Both February and March were warm and dry allowing good ripening and avour development.
The grapes were de-stemmed and partially crushed. Fermentation took place with selected yeast strains in open top fermenters, with twice daily plunging. After a period of post fermentation maceration, the wine was pressed and transferred to oak for malolactic fermentation. The wine was racked three times for clarification prior to a light egg white fining before bottling.
TA 5.8 g/L