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 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.