An uncharacteristically cold and wet start to the growing season ensured good dormancy in the vines, while an early and warm January brought the ripening period forward. Reds delivered dark colour and impressive structure quite early in the harvest, balanced by higher-than-average acidity. Overall, a promising vintage.

The grapes were gently destemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines age gracefully in place for 18 months, with 35% new French oak barrels, and receive only one racking during this period.

After tasting through all the individual lots the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.

ANALYSIS: ALC 14% | TA 5.9 g/l | RS 1.8 g/l | pH 3.56