Low yielding vineyard blocks were hand selected by Ben, our winemaker for their potential to add structure to this wine. Soils: red Oakleaf and Hutton. Cooling sea breezes keep temperatures lower in hot summer months.
Harvesting occured at optimal ripeness when the grapes were between 25–26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur were used to protect the grapes from oxidation during transportation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. The wine started with fermentation naturally and fermentation lasted for 10 days at 22 – 25°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels, 20% of which was new and the rest second and third fill.
The barrels comprised 95% French oak and 5% American oak to add a fruit and vanilla component. Barrel maturation lasted for 15 months whereby the wine was racked only once.
With even budburst and cooler summer conditions gave the 2019 season a start with a slower ripening period. Grapes reached phenolic ripeness with good acidity and lower pH levels. The season was characterised by healthy, full-flavoured grapes.