Description

Parcels were all picked at around 12.5-13.5 Baume and fermented separately with final blending post malolactic fermentation. Due to the cool vintage most parcels of grapes came in at low temperatures which meant the must saw a few days of cold soaking before fermentation commenced. Fermentation temperatures were kept at 18-20C to retain fruit freshness and gentle extraction of tannin. Once the wine completed malolactic fermentation it was blended in early June then saw some French and Hungarian oak. Bottling took place in late June. No Sulphur Dioxide was used at any point.