The 2019 growing season was dry and mild. The days were quite mild leading up to harvest, ensuring great acid retention.
At the winery, destemming occurred with crushing to ensure whole berries for ferment. They must be 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. They must be 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.
