2015 Growing Season experienced so many sequential days of perfect grape growing weather and has been one of the earliest harvests on record. Plentiful winter rains in 2014 were vital for the 2015 harvest. Large canopies, moderate yields and ideal ripening conditions encouraged an earlier than usual harvest free of disease.
The early harvested wines from 2015 sustained great natural acidity, ripe tannins with bright fruit flavours and spice. Another season remarkable for delivering naturally balanced wines without testing alcohols nor over ripe flavours. A very good vintage with many wines likely to demonstrate great cellaring potential
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.