After a whole-bunch press, the juice goes to barrel with a high amount of “solids” content. All lots are fermented by indigenous yeast. Malo-lactic fermentation occurs naturally during the following spring. The ‘EBM’ (extended barrel maturation) programme at Carrick is a small selection of barrels (12% new) which is blended after 12 months and returned to older “neutral flavour” barrels for an extended period of 6 months. The wine is then carefully racked and bottled without fining or filtration.
Vineyard & Winery Certified Organic