The 2020 growing season started off being quite warm to start off with and then developed into a typical mild day and cool night pattern in the all-important last two months of the growing season.
Picked at optimal ripeness before crushed into a 10-tonne open fermenter. The fruit was then cold steeped for 3 days before primary fermentation was allowed to kick off. The skins were gently turned over once every 24 hours for 7 days before it was pressed out via our basket press. The wine was then transferred to older French oak Puncheons for 10 months before bottling.
Picked at optimal ripeness before crushed into a 10-tonne open fermenter. The fruit was then cold steeped for 3 days before primary fermentation was allowed to kick off. The skins were gently turned over once every 24 hours for 7 days before it was pressed out via our basket press. The wine was then transferred to older French oak Puncheons for 10 months before bottling.
