|Peak Drinking||0 – 2 years|
The fruit was picked by machine between 28th March and 17th April, using selective harvesters which sort the ripest grapes right in the vineyard, and ensure no leaves come along too. The wine was fermented in a mixture of open top and closed top fermenters, all stainless steel with temperature control. The ferment was kept warm and steady below 32C and the caps were managed with a combination of pumpover, gas rummage and plunging. The wine was pressed to French oak for malolactic and then left to mature for several months. All components were tasted and the wines with hallmark vibrant Stoneleigh flavours were selected for this year’s blend.