The fruit was carefully selected and hand-picked in the cool early hours of the morning into lug-boxes, and placed into a cold-room at 5˚C and left overnight. The next day the bunches were de-stemmed and crushed into open fermentation tanks and covered with CO2 to cold-soak for 12 hours. The following day the juice was inoculated with yeast and alcoholic fermentation took place at 25˚C for the next 6 days, with regular punch-downs of 4 to 6 times per day. At 1˚Balling the wine was carefully racked into a tank while the skins were lightly pressed for gentle juice extraction. The wine was then transferred into barrels for malolactic fermentation and thereafter aged for 18 months in 33% new, 33% 2nd-fill and 33% 3rd-fill French oak barrels.
2017 marks our 3rd vintage providing us with further insights into the complexity and subtle variations we continue to uncover from our carefully selected vineyards. The wine is a deep intense red, almost black and right up to the rim. Layered, dense fruit on the nose displays an abundance of ripe dark fruit flavours of black cherries, plums and blackcurrants and gentle hint of mint. The palate continues with the same lusciousness that is balanced perfectly with soft integrated tannins and French oak flavours of vanilla leading to a long finish that promises great ageing potential.