Vineyard
The grapes were sourced from a 24 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. A decline in yield has contributed to an intensification in flavour.

Vinification
The crushed fruit was cold-soaked for 4 days prior to fermentation with yeast strain UCLM 377. The skins in the open fermentors were punched down 4 times a day.

Fermentation on the skins lasted 4 days with a maximum temperature of 27º C. The wine was pressed at 8ºB and fermentation was completed in a stainless steel tank. Malolactic fermentation was completed in tank, after which the wine was racked and prepared for bottling. No barrel maturation was performed, so as to retain the characteristic fruitiness of the variety.

Tasting notes
A medium-bodied, fruity, unwooded red wine bursting with flavours of red cherry fruit. Can be served slightly chilled. An ideal partner to salmon and carpaccio.

Analysis
Alcohol: 12.95 %
Total Extract: 25.8 g/l
Residual sugar: 2.7 g/l
Total acidity: 6.3 g/l
pH: 3.35
Total SO2: 39 mg/l