about the harvest: The harvest was also longer than usual. Overall it was a very good year, with elegant and concentrated flavours.
Picking date 11 March 2010
Grape sugar 25.41 °B
Acidity 4.98 g/l
pH at harvest 3.52
in the cellar : Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Wood Maturation: 18 months in barrel. 35% new French oak, balance 3rd and 4th fill barrels.