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Description

Alcohol                           12.9%

pH                                   3.32

T.A.                                 6.8g/L

Harvest brix                    21 – 21.5

Harvest                          12.03.2018 – 17.03.2018

Bottled                           March 2019

Bottles Produced           2130

Clone                 B95 on 3309 rootstock

Year Planted      1999

Plant density      2.1m x 1.75m

The Season

The 2018 season was defined as a warm year, with slightly higher than average rainfall, significantly higher heat accumulation, and low crop levels.  This resulted in an early harvest, with low alcohols and a softness and delicacy to the wines.  This is the second year we have farmed without irrigation.

Winemaking

Hand harvested and hand sorted in the vineyard, picking took place on the 12^th and the 17^th of March.  In the winery, the fruit was gently whole bunch pressed directly to a mixture of French Oak puncheons and seasoned barriques.  Ferment commenced naturally, and was completed quickly at warm temperatures.  The wine matured in barrel (30% new) for 11 months, on gross lees where partial spontaneous MLF occurred.  The wine was blended in February prior to bottling in March 2019.