Winemaker's note

Our grapes we harvested from three blocks of different clones (GM198, GM239, Pewsey Vale - Vines planted in 1998, grafted 2005.

Harvest date: 25th March

Grapes were processed to berries and pressed after 3-8 hours to ceramic flow form 650l eggs.

Natural fermentation commenced about 1-2 days and progressed at a fairly regular rate peaking at 21C and competed, <0.3g/l by mid/late April. Vessels topped up and mostly left alone in cellar for about 11 months, some topping as temperature cools through winter.

MLF completed through this stage.

Eggs then stirred up and transferred to one 20hl Stockinger Foudre (6 years old) and again topped as needed for about 12 months.

SO2 (Target 25ppm FSO2) added in November 2023.

Wine racked off lees to tank mid February 2024. SO2 topped to 25ppm FSO2.