A challenging season in the vineyard with high rainfall and cool conditions
leading to a later than usual harvest date of April 12. Baumé at harvest
13.4 degrees, pH 3.62, titratable acid 8.3 g/litre.
After cooling overnight, the grapes were destemmed into small open fermenters
with about 10% being included as whole bunches. Cold maceration for 4 days
was followed by inoculation and fermentation with regular hand plunging
throughout. Gently pressed off skins after 10 days and partially settled
in tank. The wine was then transferred to new and used French oak barriques for
malolactic fermentation and maturation. Bottled March 2, 2018.
Unfiltered and unfined. Alcohol 14.0%.
Shy in its youth, a little time in the glass allows the evolution of distinct
floral, spice and sappy characters along with cherry fruit, smoky oak and some
citrusy notes. The structural but fine, silky tannins, fresh acidity,
persistence and expansion on the back palate indicate a wine of considerable
longevity and developing complexity with time.