The 2019 growing season was dry and mild. A few hot days occurred however, they were early enough in the season not to hard the fruit. the days were quite mild leading up the harvest, ensuring great acid retention.
At the winery, destemming occurred with crushing to ensure whole berries for ferment. The must was cooled to 12 degrees Celcius and cold steeped in small open vats and 15 tonne static fermenters. After 3 days yeast was added and a cool 10 day ferment with minimal cap manipulation occurred. Once ferment finished the wine was matured in French oak for 10 months before bottling.
At the winery, destemming occurred with crushing to ensure whole berries for ferment. The must was cooled to 12 degrees Celcius and cold steeped in small open vats and 15 tonne static fermenters. After 3 days yeast was added and a cool 10 day ferment with minimal cap manipulation occurred. Once ferment finished the wine was matured in French oak for 10 months before bottling.
