A particularly warm and dry growing season provided nearly perfect ripening conditions for Langhorne Creek's 2013 vintage. Whilst warm daylight temperatures accelerated ripening, the outstanding soils and relieving evening breezes of these low yielding vineyards ensure crops remained healthy and trouble-free, turning in fruit with intense flavour and texture.
Looking to craft a silky, flavoursome red wine, small batches of fruit were allowed to cold steep for three days in a small open vats. Fermentation at a cool 22 degrees celsius for seven days, the wine was pressed off and transferred to separate French and American hogshead barrels to retain each parcel's distinctive character.
Looking to craft a silky, flavoursome red wine, small batches of fruit were allowed to cold steep for three days in a small open vats. Fermentation at a cool 22 degrees celsius for seven days, the wine was pressed off and transferred to separate French and American hogshead barrels to retain each parcel's distinctive character.
