2016 has been phenomenal, despite the dry season our approach to sustainable wine grape growing has ensured this harvest was overflowing with great fruit quality. The season was challenging, a result of prolonged dry periods and a warm December but we had few days above 40oC and then a much needed rain event came late in January. This was the turning point of our vintage, as the exhausted vineyards inhaled the relief of 48mm of rain, the vines were now set, absorbing the light to bring on the flavours and textures to see way for another great harvest.
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 vigorous growth and results in low yielding vines with intensely flavoured fruit.
The hand-harvested fruit was partially de-stemmed to an open top fermenter, with 15% 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 American hogsheads and bottled after only 10 months to ensure the style retains its vibrancy and fruit freshness.