The 2018 vintage was a cool, dry season which allowed for nice fruit ripening providing great flavour and beautiful natural acidity.
The fruit was picked during the cool of the morning and then crushed and destemmed. Fermentation occurred in open vats, between 18-22 degrees for approximately 7 days. Post-fermentation the wine was pressed into a balance of new and old French oak hogsheads. The wine was matured in oak for between 14 months prior to bottling.
The fruit was picked during the cool of the morning and then crushed and destemmed. Fermentation occurred in open vats, between 18-22 degrees for approximately 7 days. Post-fermentation the wine was pressed into a balance of new and old French oak hogsheads. The wine was matured in oak for between 14 months prior to bottling.
