The Wine

Grapes are meticulously monitored and picked with the medical precision reflecting the servitude of Lindsay Barratt’s lifelong dedication; On March 15 and 16 at a Baumé of 12.6 degrees, pH 3.18, titratable acid 7.5 g/litre. After overnight cooling, the grapes were lightly whole bunch pressed with the juice transferred to tank for settling over 4 days. Clear juice and some solids (grape lees) then transferred to new, second and third use French oak barriques for spontaneous fermentation by indigenous yeasts. Malolactic fermentation induced in 40% of barrels. Matured in oak for 11 months before stabilisation and filtration. Bottled March 4 2019. Alcohol 14.0%.