ALCOHOL 13.3%
MALOLACTIC 20%
pH /TA 3.37 / 6.67 gms per litre
OAK HANDLING 10 months in French barriques & Puncheons (10% new)

WINEMAKING
The fruit was hand harvested and whole bunch pressed to a mixture of new, one and two year old French oak barriques (225 litre barrels) and puncheons (500 litre barrels). Approximately half of the barrels were allowed to ferment spontaneously using natural yeast and the balance were inoculated with a range of cultured yeasts. Some temperature control was exerted over the barrel ferments to ensure the retention of clean fruit characters. The wine was stored, subject to a topping regime, in the same barrels for 10 months, where the lees were stirred back into the wine at regular intervals to add to the complexity and richness. Approximately 20% of the wine was allowed to undergo a malolactic conversion. In Novemebr 2016 the wine was assembled in tank where it was prepared for bottling.