‘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 is destemmed to an open top fermenter. The must is inoculated and allowed to ferment between 22-25oC until dry. The cap is managed by pumping over twice daily without splashing and the occasional pigeage. Once primary fermentation has been completed the skins are retained to macerate for a further 7 days before being bagpressed and racked to new and seasoned French oak. The wine was bottled 19 months after harvest to ensure the style retains its vibrancy and primary fruit freshness.