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. We did see a few days above 40°C 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 then set, absorbing the light to bring on the flavours and textures, paving the way for another great harvest.
The Savagnin vineyard is located on our Stonewell Estate. Planted in 2005, the vines are located just beyond our Lagoon. The unique strip of black to brown clay soils [Biscay] are extremely reactive to moisture and required careful management. The physical properties of these soils are ideally suited to white grapes and early ripening grape varieties.
The fruit for this wine style is harvested early in the development of fruit ripening to encourage great retention of natural acidity and moderate sugar levels.
The fruit is pressed under inert gas [N2] and the combined free run and pressings are lightly clarified in tank prior to inoculation for primary fermentation. The wine is fermented between 10 – 12°C prior to being arrested when the desired sugar, alcohol and acid balance is achieved. The stabilized wine is immediately bottled with the addition of CO2 to provide a fine effervescence.