Vintage ConditionsA wet end to 2010 caused a lower than normal fruit set. A cool 2011 with low sunshine and wind delayed budburst and subsequent maturity of the grapes for the 2012 vintage. These factors combined to give lower crop levels, but an amazing amount of intensity throughout the grapes. Cool nights and warm days in January preserved the natural acidity in the grapes, while some late season rains delayed harvest, allowing for a precise picking later in the season, maximising the fruit intensity before harvest.
Vinification and MaturationThe parcels of hand-picked fruit from three blocks were treated differently to accentuate the individuality of the given vineyard blocks. All fruit was gently crushed and chilled to below 6°C before being pressed to extract free run juice with minimal skin contact. One individual fruit parcel was crushed directly into the bag press, drained and completely pressed through to allow for maximum flavour pickup. Another portion of the juice was barrel fermented to create weight and provide complexity and length to the final wine. The final portions juice was allowed to drain freely and cold settled, then racked to producing brilliantly clear juice, before being tank fermented, using a desired yeast strain to promote enhanced fruit flavours and aromas. The three components were then blended and bottled to style using a screw cap seal to maximize the retention of fruit driven characters.
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