|Peak Drinking||0 – 2 years|
The fruit was machine harvested from our premium Stoneleigh vineyards, between 7th and 14th March. It was brought to the winery immediately and crushed into small, open-top fermenters with temperature control. After ambient soak the ferment started with no added yeast. The cap management was decided after daily tasting, and plunging, rummaging or pumpover took place twice per day. The wine was macerated on skins for up to 23 days before pressing. Drained wine and pressings were combined and the wine went to oak. After malolactic the wine matured for 8 months in barrel and tank, before blending, stabilising and filtering to bottle.