Three different clones, G5V15, 114B & MV6, were added to individual fermenters as 100% whole bunch and sealed up to undergo a 7-10 day period of carbonic maceration. After this the fermenter was dug out, destemmed entirely and returned to the tank to finish primary fermentation as whole berry, with daily plunging. Once complete, the wine was gently pressed and matured in seasoned French oak 500L puncheons.

We were kept on our toes in the vineyard with a wet winter and cool, wet spring featuring late bud burst. This was then followed by a hot and dry summer, where ripening was even but rapid. Close attention to maturity was required to ensure we captured the bright fruit flavours and wonderful natural acidity on offer.

Geographical Indication / Coldstream, Yarra Valley
Oak / 11 months in seasoned French Oak
pH / 3.4
Titratable Acidity / 5.9 g/L
Alcohol / 12.5 %