By The Wine Maker
Each clone on our single vineyard site was picked separately when they individually reached optimal ripeness.
This was followed by gentle whole-bunch pressing into separate tanks and settling overnight.
They were then transferred to 500L French oak puncheons (19% New, 19% second use, 19% third use and 43% older) to undergo fermentation.
During maturation, the barrels were stirred occasionally depending on their flavour profile. Some barrels went through natural malolactic fermentation.
For this vintage 80% completed MLF.
The wine was left on yeast lees until December to develop structure; it was then transferred to tank to prepare for bottling. The wine was bottled early January 2024, 10 months after harvest.