Growing Conditions
Margaret River experienced moderate to high rainfall throughout Winter, which continued moisture into Spring and early Summer restricting flowering and fruitset. Sporadic rains in mid to late Summer slowed red ripening and led to slightly longer hang-times. It was a challenging year in terms of bird pressure, owing to a lack of marri blossom in surrounding bushland. Quality was high overall, with whites and reds displaying super-fine structure, impressive elegance and minerality. Very low yields make this a vintage to be valued.
Winemaking
Fruit from a single block on the estate was harvested and berries crushed (just split) and sent to a fermentor. A regime of cool fermentation on skins for 14 days with multiple, yet gentle daily pump overs was employed in order to extract every morsel of luxury tannin and flavour from each berry. When peak concentration was achieved the wine was separated from the skins directly to a special selection of the finest French Oak barriques, 50% of which were new. The wine was matured in oak for 18 months, before being lightly fined, filtered and bottled.
Aging
Museum release available from the winery
