Majority cane pruned, Hand weeded, Hand trimmed, hand leaf plucked, hand fruit thinned, hand-picked at brix of 23.4 to 24.1 and pH of 3.43 to 3.61 from the 2nd to the 6th of April. 4.7t/Ha (29HL/Ha). Grown using organic practices.
2013 was characterised by a hard and damaging frost on the 5th of November. The vines amazingly came back to give a reasonable yield. A La Nina season with mild temperatures at flowering, followed by a warm summer and autumn. This extra warmth during the ripening period lead to thicker skins than usual.
5 days cold soak. 11% whole bunch. 100% native yeasts. 2-3 weeks of warm ferment up to 30 deg. 5-7 days post ferment maceration. A total of 27 to 32 days on skins. Very light plunging. 11 months in French oak (23% new) and natural malolactic ferment. Bottled unfiltered and unfined.
Alcohol by Volume: 13.5%
Cellaring: Cellar up to 10 years.