in the cellar : Harvesting started on Friday 13th February and all went well. The grapes were once again sourced from Oak Valley farm in Elgin, using a blend of Burgundian clones - 113, 9A & PN52.
After de-stalking, the mash was cooled down to 10ºC for an average of 4 days. As the juice was allowed to warm up it was inoculated with pure yeast culture. Punching down and pumping over was done 3 times a day during fermentation. After 12 days skin contact the wine was pressed off the skins and malolactic fermentaiton took place. Maturation in small French oak for 12 months, 32% new oak, 30% 2nd fill, 38% 3rd fill. The wine was bottled unfiltered to retain natural flavours. Sedimentation mya occur with bottle maturation.