Winemaking:
Gently crushed into half tonne fermenter tubs, with 25% of whole bunches, seeded with a low level of yeast culture and allowed to ferment. Ripe stalks were ideal to add to the tannin structure in the wine. Plunging four times daily. No chilling. Ferment up to 30 deg C. On skins for 15 days. Pressed to barrel with pressings included. Racked to clarify. MLF in barrel.
Vintage:
Excellent growing season with mild temperatures and few extremes of heat. 1250 Heat degree days in total and low rainfall with just 175 mm of rain from October to end February. An average season has 1270 Heat degree days and 196mm rain Oct to end February. Harvest on 12th March was close to our average pick date of 18th March. Crop levels at less than 1 kg per vine were also lower than average.
Early ripening, flavour concentration and generally good acid levels are enhanced by low crops because ripening is relatively quick. If ripening is prolonged it leaves time for the natural acids to metabolise and be lost. Natural acids are generally tight and harmonious and accompany a naturally low pH which I believe is fundamental to fine winemaking.
