The 2020 growing season started off being quite warm to start with and then developed into a typical mild day and cool night pattern in the all-important last two months of the growing season.
The fruit was picked at ultimate ripeness in the cool of the night. Once crushed and pressed the juice was cold settled and racked before being transferred to a 3000-litre vat for fermentation. the wine was left for 6 months on yeast lees to build mouthfeel before bottling.
The fruit was picked at ultimate ripeness in the cool of the night. Once crushed and pressed the juice was cold settled and racked before being transferred to a 3000-litre vat for fermentation. the wine was left for 6 months on yeast lees to build mouthfeel before bottling.
