Growing Conditions
2017 was slow to get out of the blocks with a cool, overcast spring slowing grape ripening which helped develop amazing fruit flavours and zingy natural acids. Constant rainy periods kept everyone on high alert for fungal diseases and picking was dictated by our keen weather eye.
Winemaking
Fruit was harvested in the cool of the night to prevent oxidation and retain flavour. Some post crushing, cold maceration skin contact was employed to increase flavour extraction. Only the free run fraction (530L/T) was used and fermented at 12-14°C using a variety of yeasts to enhance the varietal expression.
