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|Peak Drinking||0 – 5 Years|
The fruit for this wine was machine harvested mid-March, and brought to the Winery to be crushed into small, open top fermenters. From here, the fruit was kept at ambient temperature before spontaneous fermentation kicked in. Ferment temperature was controlled at a warm 28-32c to ensure maximum extraction of colour and flavour.
Post ferment maceration on skins was 23 days, before the wine was drained and the skins pressed off. Press wine was combined with free run to add tannins and structure, then the wine was matured on French oak for malolactic fermentation. After 7 months the wine was pumped to seasoned French oak barriques for a further 5 months. The wine was minimally fined to stabilise, and then filtered for bottling.