Harvested 15th, 16th, 29th February and 2nd March, 2016. 15% to 20% whole bunches added to the fermenter. Remaining fruit de-stemmed (not crushed) and machine-sorted to remove shriveled berries. Cold soaked for 3 to 5 days prior to the beginning of natural fermentation (no yeast added). Gentle pump overs (no plunging) to minimise over-extraction of aggressive tannin. Basket pressed to oak after 15 to 20 days in fermenter. Mixture of new (48%) and older (52%) French oak puncheons (500L). All parcels aged separately on fine lees with minimal sulphur additions. Blended and bottled November 2017. Unfiltered. Screw cap. 14.5% alc.
Wine style objective: Soft, fine, silky texture. Dark/red fruit flavour profile accompanied by attractive spice. Purposefully made to avoid overt, syrupy concentration or dominating oak aromas.