‘Well structured wines’ probably best describes most of the wines vinified in 2013. The dry weather through winter and spring didn’t allow for the vines to grow big canopies and resulted in below average yields.
Vintage commenced two weeks early and mild, dry conditions made for pleasant harvesting. During the early stages of fermentation the monster tannins and strong natural acids assembled wines of incredible structure.
This is our oldest property, predominantly planted to vineyards by my Grandfather. The site is easterly facing and produces well balanced wines with fresh flavours supported by great natural acidity.
Situated at 300m above sea level, the conglomerate rock formations of pink quartzite and shallow red/brown clays discourages high vigourous growth and results in low yielding vines with intensely flavoured fruit.
The hand-harvested fruit was partially destemmed to an open top fermenter, with 30% of the fruit retained as whole-bunch. The fruit was immediately inoculated and gentle pump overs commenced the following day without splashing and the occasional pigeage [foot stomping]. After approximately 7 days the ferment was foot stomped and allowed to continue fermentation for a further 7 days maintaining temperatures above 25ºC. Once dry the ferment was bag pressed, racked to old French hogsheads and bottled 12 months after harvest to ensure the style retains its vibrancy and fruit freshness.