Grapes were hand harvested on April 27th from 14 year old vines on our former Bonython vineyard cropped at approximately 2 tonnes per acre. Juice analysis showed a Baumé of 12.4 degrees (sugar 223 g/litre), pH 3.36 and titratable acid 8.9 g/litre.
The juice and skins were fermented to dryness in small open fermenters over 15 days before gentle pressing to tank. After 5 days of settling, the wine was transferred to French oak barriques for malolactic fermentation and maturation over 21 months. Bottled 4th February 2013, unfined and unfiltered, alcohol 13.0%.
A complex nose of mulberries, blueberries, plums, savoury olive notes, cedar, earthiness and chocolate is followed by a soft palate with fine tannins, good length and balance. Despite its age at release (6 years) this wine continues to develop and has potential to age and improve for some years yet.