Late spring and early summer rain and high winds affected vine growth and fruit set leading to a small crop of just over 1 tonne per acre. Grapes were harvested on March 5 at a Baumé of 12.95 degrees, pH 3.09 and titratable acid of 7.8 g/litre.
After overnight cooling, the grapes were lightly whole bunch pressed with the juice transferred to tank for settling over 5 days. Clear juice and a measured amount of solids (grape lees) were then transferred to new, second and third use French oak barriques for spontaneous fermentation by indigenous yeasts. Malolactic fermentation was induced in 45% of barrels. Matured in oak for 10 months before stabilisation and filtration. Bottled 10 February 2020. Alcohol 14.0%.
Intense aromas of stone and citrus fruit, honeysuckle, cashews and subtle toasty oak are followed by a rich and creamy palate finishing with a crisp citrus freshness. Quality and an excellent track record should ensure that this wine will continue to improve over a number of years.