The 2019/20 season started dry and continued that way. The 2019 calendar year was the driest on record resulting in small canopies, loose bunches and small berries. Flowering was interrupted by a windy and hot November, further reducing yields. The hot weather continued through December and early January. Late January and February finally provided some relief with significantly cooler than average temperatures and some much needed rain. Although the yields were substantially lower than average, the cool ripening period resulted in balanced, flavoursome fruit.
Fruit was hand- picked across two separate dates ; 2nd and 9th March. An early pick targeting fragrant, bright fruit and a second pick targeting more depth and structure. Fermentation occurred in small batch, open fermenters. There were 4 batches in total with varying levels of whole bunch (25-100%); or extended maceration(~35 days). Whole bunch fermentation adding length and softness to the structure of the wine. All batches were basket pressed to seasoned French oak for 8 months prior to blending and bottling.
Opens with lifted red fruits, lavender florals, and savoury spice. The palate reveals red licorice and raspberry that progresses to more complex, savoury notes of earth, graphite and peppercorn spice. Structurally the tannins are ruffled, running long and even.