A season highlighted by low crops and high quality. Grapes harvested on March 16. Baumé at harvest 13.0 degrees, pH 3.49, titratable acid 6.4 g/litre.
After cooling, the grapes were either crushed or destemmed into small open fermenters with approximately 10% being included as whole bunches. A four day period of cold maceration was followed by yeast inoculation and regular hand plunging throughout fermentation. Drained and gently pressed after 10 days, the wine was transferred to tank for partial settling before transfer to new and used French oak barriques for malolactic fermentation and maturation. Bottled 1 March 2019. Unfiltered and unfined. Alcohol 13.5%.
Displays an attractive light crimson colour, mixed berry and cherry fruits, floral, spicy and earthy notes, fine, velvety tannins and a long, satisfying palate.