in the cellar : * Grapes were sorted and destalked without crushing to fermenters.
* Whole berry component of about 80% in the fermenter.
* Mash was fermented in open top stainless steel fermenters at 26-280 C.
* Pumpovers for extraction of flavour, aromatics and tannins were carried out twice daily to enhance softer fruit characteristics.
* The mash was immediately pressed after alcoholic fermentation completed and the free run and pressed fractions were consolidated in a tank.
* Wine was innoculated for secondary Malo-Lactic fermentation in tank.
* Oak chips were added at the start of MLF to ensure better integration and mouthfeel.
* Wood contact lasted for 3 months which ensured softer tannins for early cosumption.
* A light filtration occurred immediately before bottling.
Bottled: July 2007
Production: 18,138 Bottles
Release: August 2007