The Wine

A challenging season in the vineyard with high rainfall and cool conditions leading to a later than usual harvest date of April 12. Baumé at harvest 13.4 degrees, pH 3.62, titratable acid 8.3 g/litre. After cooling overnight, the grapes were destemmed into small open fermenters with about 10% being included as whole bunches. Cold maceration for 4 days was followed by inoculation and fermentation with regular hand plunging throughout. Gently pressed off skins after 10 days and partially settled in tank. The wine was then transferred to new and used French oak barriques for malolactic fermentation and maturation. Bottled March 2, 2018. Unfiltered and unfined. Alcohol 14.0%.