After a dry winter, spring brought mild temperatures and relieved pressure on water supply after two vintages of drought conditions. These mild temperatures continued into summer but the low cropping levels meant good ripening through January and February. In what will ultimately go down as a ‘challenging’ vintage thanks to abnormal periods of rain, unwavering vineyard preparation delivered excellent fruit condition and flavor concentration.
The vinification was aimed at retaining the maximum possible fruit aromas and flavours as seen in the vineyard. To do this Hunter’s used protective anaerobic techniques with minimal handling. Grapes were machine harvested from three different vineyards in the cool early hours of the morning to retain their fruit characters. The fruit was destemmed, crushed and gently pressed. The resultant juice was filtered before we fermented at low temperatures with neutral yeast. After fermentation the wines were filtered and blended prior to bottling to retain fruitiness and freshness.
Harvest Date March 2017
Total Acidity 7.3 g/l
Residual Sugar 6.72 g/l
Bottling Date July 2017