A vintage summarised as a vintage that ripened without interruptions and producing moderate yields. Low to moderate winter rain with good follow up rains in November enabled adequate moisture to support the potential crop load and allow it to slowly develop over summer. The summer was cool and dry followed by a very dry, warm autumn which was unusual. This allowed many varieties to ripen early and without interruptions. The fruit has great floral aromatics with good intensity and perfectly balanced with excellent concentration, flavour development and length as well as lovely ripe, gritty tannins. Nearly every variety we have harvested exceeded classified expectations due to the exceptional autumn conditions.
Very concentrated ripe bunches of Shiraz and Viognier were gently crushed by the “Demoisy” open mouthed, rubber toothed crusher, then co-fermented together in traditional, headed down open fermenters where the traditional foot-treading in waderclad feet takes place. After about 2 weeks the must (the still fermenting juice) was then gently basket pressed by our 19th Century “Coq” and “Bromley & Tregoning” presses, and then transferred into American and French oak barriques for maturation.