The grapes were harvested at 25 degrees Balling in the first week of February. The beautifully healthy fruit was hand-sorted and lightly crushed before a 7-day-long cold-soak to extract tannin and colour from the grapes. The juice was inoculated with a slow-fermenting, cold-tolerant yeast and pressed off at dryness. After settling, the wine was taken to barrel for wild malolactic fermentation and maturation. 50% new and 50% second-fill, 225 litre French oak barrels were used to mature this wine for 26 months before bottling.
|Type of Wine||Red|