in the vineyard : Within the Elgin Valley Biosphere six growers have jointly formed Elgin Vintners. This allows the members to access outstanding quality grapes from a variety of sites within their ranks. Each of the chosen vineyards contributes something unique to the final product.
The late picking date gives an indication of the coolness of the
vineyard site. Three clones were used, namely SH5A, SH22A, SH9C of
which the first two clones make up 80%.
Rootstock: Richter 101-14 Mgt.
Soil type: Tukulu and Pinedene gravelly loam.
in the cellar : The grapes were crushed, destalked and allowed 3 days cold soak before inoculation with a Rhône sourced yeast (Syrah Enoferm). This cold soak allows for extra time on the skins for improved colour uptake.
The fermentation took a total of 10 days at an average fermentation temperature of 24° C, with regular 4 hourly pump overs. This cooler fermentation temperature helps retain the fruit complexity of the wine. Malolactic fermentation was started on the skins 8 days post maceration. This post fermentation time on skins allows for the passive uptake of finer tannins.
The wine was then pressed, allowed to settle in tank and to complete malolactic fermentation. It was then racked to barrel, where it spent 12 months in 90% French Oak and 10% American, of which 25% was new.
The wine was bottled without any fining and given a filtration before being bottled on 24th August 2007.