From the Winery

Warmer temperatures and consistent Winter–Spring rains made for an early budburst. We had half of it picked before the late January rains began and once dry, perfect conditions followed as the added soil moisture kept night time temperatures low allowing the fruit to retain its natural acid. The last fruit came in by the first week of February allowing us to have it maturing for as long as possible on lees.

Fruit classification was based on those vineyards showing flavour expression characteristic of high quality. Healthy berries profiling melon and pineapple were ideal for this wine style. All fruit is harvested in the cool of the night with some parcels being handled oxidatively to express riper and cleaner flavours. Warm fermentation and extended lees contact are employed to give a wine full of flavour and structure.