After a dry winter, spring brought mild temperatures and relieved pressure on water supply after two vintages of drought conditions. These mild temperatures continued into summer but the low cropping levels meant good ripening through January and February. In what will ultimately go down as a ‘challenging’ vintage thanks to abnormal periods of rain, unwavering vineyard preparation delivered excellent fruit condition and flavor concentration.
The vinification is aimed at retaining the maximum possible fruit aromas and flavours as seen in the vineyard. To do this we use protective anaerobic techniques with minimal handling. The grapes were harvested in the cool of the morning, then destemmed, gently crushed, and only the free run juice is sent to stainless steel tanks. We fermented at low temperatures with neutral yeast. After fermentation, the wine is racked and cold stabilised before bottling.
Harvest Date April 2017
Total Acidity 8.0 g/l
Residual Sugar 0.86 g/l
Bottling Date September 2017