The 2019 vintage was one of elation as years of sustainable agricultural practice was rewarded with Organic certification by NASAA. The challenging growing season demanded careful vineyard management, with the implementation of under-vine mulching and increased irrigation ensuring the maintenance of healthy canopies, and even ripening throughout.
The extreme heat of both January and February saw early ripening varieties picked in quick succession, before some relief from the heat was offered in March. The bright sunny days and cool nights enhanced flavour development of our Mataro, Grenache and Montepulciano, emphasising motivation to invest into more of these heartier, later ripening varieties in future vineyard developments.
The Touriga vineyard is located on our Greenock Creek Estate. Planted in 2008, this is the Nacional selection [as opposed to Francesa]. The vineyard has a gentle sloping weterly aspect. The moderately rich loamy alluvial soils of the vineyard facilitate the late ripening variety.
The winemaking was encouraged to express a medium to light bodied wine. The fruit was harvested 21st March with a baume of 12.5, before being destemmed and crushed into an open top fermenter where we allowed nature to run its course without the addition of yeast. The wild ferment was allowed to reach much higher than normal temperatures, maintaining a minimum of 28ºC through most of the fermentation. The ferment cap was managed by daily pump-overs, combined with plunging. Once dry, the wine was immediately pressed and retained in tank until bottling one month later.