The 2017 vintage in Margaret River was supremely challenging yet ultimately rewarding. Spring was slow and cool, Summer was moderate with no heat spikes, and wet weather persisted throughout March, which led to much slower ripening and extended hang times. The season ended three weeks later than the average harvest time, significantly increasing the risks of disease in pockets of the region. The ‘Indian Summer’ at the end of the long season resulted for those that had held their nerve, in good tannin structure at much lower sugar levels compared with past vintages, and beautiful fruit perfumes.
The fruit was harvested, and berries crushed (just split). After a cool 14-day ferment on skins with multiple, yet gentle daily pump overs, the wine was gently separated from the skins and transferred straight to French Oak barriques, 35% of which were new. The wine was matured for 10 months in oak, before being lightly fined, filtered and bottled.
Museum release available from winery.