2018 Vintage had a good start with some winter rain, giving the vines a great start. The drier summer kept the chance of disease very low and the canopies were very balanced and healthy. Berry size was slightly smaller than normal, which created concentrated fruit flavours.
The fruit was harvested in the cool of the night and was pressed off skin immediately. Once the juice was clarified, yeast was introduced. The ferment went for 3 weeks at temps between 12-14 degrees to retain the delicate aromas. Once ferment was over the wine was stabilised and clarified before bottling.
The fruit was harvested in the cool of the night and was pressed off skin immediately. Once the juice was clarified, yeast was introduced. The ferment went for 3 weeks at temps between 12-14 degrees to retain the delicate aromas. Once ferment was over the wine was stabilised and clarified before bottling.
