Winemaking
Hand-picked in late March, the grapes from our 60yo bush vines were harvested at optimum ripeness, crushed into small open vessels - with around 3% left whole bunch to ensure complexity and allow a lifted fruit character to develop. During fermentation the wine was plunged daily and on completion was basket pressed to stainless steel ensuring bright, clean fruit expression was retained. The wine was bottled after 12 months.