about the harvest: Vintage: Moderate summer days with very little rain, resulting in ideal growing conditions for grapes.
Picking date 4 March 2016
Grape sugar 24.1 - 24.5 Balling
Acidity 5.27 g/l
pH at harvest 3.37 - 3.41
in the cellar : Yeasts Natural occurring yeasts. Fermentation temp 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 7 days, pressed and racked to barrel for malolactic fermentation. 18 months in 25% new oak, balance in older barrels. Wines were fermented separately.
The wine was aged in French oak barrels for 18 months and will reward cellaring.