Description

The wine is, as usual, a blend of a couple of different sites south of Great Western – notably Westgate Vineyard (82% – 52 year old vines, harvested April 7th) and Moyston Hills Vineyard (18% – 15 year old vines, harvested April 12th). All fermented separately using indigenous yeasts, some ferments whole bunch, some destemmed for a final whole bunch of around 40%. The ferments are typically pressed at around 18-21 days and matured in older French puncheons and barriques. We included a small percentage of new oak as well (12%) from Chassin cooperage. The wine was matured in barrel for 11 months, bottled just before the following harvest without fining or filtration, as is usually our way.