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.
Hand picked on the 11th March. Fruit was divided into 2 batches for fermentation; 25% whole bunch and completely destemmed. The whole bunch portion adding floral, lifted aromatics while the destemmed portion shows more depth and pure fruit flavours. 10-12 days on skins with hand plunging for the destemmed portion and gentle pump overs for the whole bunch portion. Basket pressed to seasoned French Oak. Secondary fermentation in barrel before 8 months of maturation prior to blending and bottling.
Bright red fruit and violet florals on the nose, with savoury, earthy notes adding another layer. Vibrant fruit, clove spice and an even web of fine grain tannin on the palate. The savoury, gamey, smokey elements build in the glass, with bright fruit and fresh acid the perfect balancing partners.