Generally good conditions in the vineyard during the growing season producing a small but high quality crop. Grapes harvested March 15 and 16 at a Baumé of 12.6 degrees, pH 3.18, titratable acid 7.5 g/litre.
After overnight cooling, the grapes were lightly whole bunch pressed with the juice transferred to tank for settling over 4 days. Clear juice and some solids (grape lees) then transferred to new, second and third use French oak barriques for spontaneous fermentation by indigenous yeasts. Malolactic fermentation induced in 40% of barrels. Matured in oak for 11 months before stabilisation and filtration. Bottled March 4 2019. Alcohol 14.0%.
Still enjoying its youth, this wine is pale straw in colour with citrus, stone fruit, butterscotch, cashews and brioche dominating the nose and palate. Persistence yet freshness are features of the palate. A wine with great cellaring potential.