Vineyard
The grapes were sourced from a 12 year-old vineyard, yielding 10 tons/ha. Dry-land vineyards with Hutton / Clovelly soils, on a north-facing slope. The vineyards are hedge-trellised and spur-pruned. Intensive canopy management is used to control vegetative growth. The aim is to obtain optimal sunlight penetration and aeration to prevent botrytis development.

Vinification
The grapes were hand-picked, and equal portions de-stalked and crushed into closed stainless steel and open fermentors respectively. The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strains NT50 and WE372. Pump-overs occurred twice daily, including an aerated pump-over. The skins in the open fermentors were punched down 4 times a day.

Fermentation lasted 6 days with a maximum temperature of 27º C. Malolactic fermentation was completed in tank, prior to barrel maturation. 100% French oak was used, comprising 25% new wood with the balance made up of 2nd and 3rd fill barrels. The wine was matured for 14 months.

Tasting notes
A full-bodied dry red wine. Gentle wood maturation combined with vibrant flavours of plum and dark cherries, compliment the soft ripe tannins, adding to the depth and length of the wine.

Analysis
Alcohol: 14.0 %
Total extract: 30.2 g/l
Residual sugar: 2.3 g/l
Total acidity: 5.9 g/l
pH: 3.44
Total SO2: 106 mg/l