The fruit was sourced from our Chapman Brook (81%) and Crossroads (19%) Vineyards, where cool night time temperatures preserve natural acidity and aromatics. Vibrancy, varietal expression and site specific characteristics are created through careful canopy manipulation. The vineyard team is tasked with delivering whole berries to the winery in optimal condition. To achieve this, fruit was harvested in the cool of the night to capture purity and elegance.
A wet November with twice the average rainfall gave way to a warmer December and January with hot days but cool nights giving some reprieve to the vines. February experienced some significant rainfall events that freshened up the canopies for later ripening varieties and allowed for some leaf removal without the risk of sunburn. The mild conditions to finish off the season resulted in fresh natural acidity and fruit with a wonderful depth of flavour.
The cool fruit was destemmed, crushed and rapidly pressed using our pneumatic presses to capture vibrant fruit characters with minimal tannin and colour pick up. The juice was either cold settled or underwent flotation (a rapid lees separation technique using inert gas) and cool fermentation began using a selected yeast to accentuate fresh fruity varietal characteristics. Stainless tank ferment proceeded to dryness with individual batches resting on lees for two months. Once assembled, the final blend was minimally fined and filtered to capture bright vibrancy before being estate bottled.
12.4% alcohol, 6.6g/l total acidity, 3.26 pH
Suitable for vegans.