Following a wetter than average winter and spring with below average summer temperatures, Barossa’s 2017 harvest was three to four weeks later than in recent years. As the season progressed, later ripening varieties like Mataro and Grenache were tracking 4 to 5 weeks later. The mild conditions and healthy soil moisture levels were pertinent for flavour development and conducive to ‘filling’ out the berries resulting in higher than average yields.
Another strong year for Barossa, the 2017 vintage promises to deliver an array of wine styles, from “bright, aromatic wines”, through to “vibrant, intense, well-structured” and “dense, concentrated” wines from the earlier-picked vineyards.
Picked 4th March at night, the fruit was de-stemmed and immediately bag pressed under inert gas. The free run and pressing were kept together and fermented between 13 and 14°C.
A brief encounter of lees maturation in stainless steel before being bottled without cold stabilisation.