We maintain two cordons per vine, spur pruned to limit bud numbers, manage crop loads and maintain quality. Post-verasion fruit thinning is also employed with leaf plucking around the bunch zone to assist with ripening and increase the flavours.
The fruit was hand-picked and then whole-bunch pressed and settled overnight before it was fermented at 15 to 17° C to retain its freshness and intensity. After three weeks fermentation, the wine was held on fine yeast lees for two months to add richness and complexity. Once the yeast lees settled out, the wine was racked and prepared for bottling.
Vine Age: 6 years
Soil: Sandy loam, light, free draining
Rainfall: 220-300 mm per year
Elevation: 260 metres above sea level
Harvested: April 2013
Brix At Harvest: 22° Brix
Residual Sugar: 18 grams per litre
Titratable Acidity: 8 grams per litre
Bottled: November 2013