Growing conditions in 2012 began with a warm dry spring resulting in good fruit set and crop levels. During mid to late summer we experienced unsettled periods, with significant rainfall recorded in both December and mid March. April and early May were fortunately very dry and balmy allowing good physiological ripeness and flavour development across all varieties.
The smallest batches were fermented in open top fermenters with twice daily plunging. The large batches were handled in traditional Bordeaux style fermenters with twice daily pumpovers. The parcels were pressed straight to oak for malolactic fermentation and remained in oak until June 2012. Oak Treatment: 30% New French, 70% Seasoned French oak for 13 months.
TA 5.7 g/L
pH 3.81 g/L