Viticulture
Fruit is sourced from neighboring properties in the northern sub-region of Margaret River (Yallingup). Meticulous management of bud numbers and shoot thinning ensured a balanced canopy for the crop to be ripened. Particular attention is paid to sourcing fruit from the well regarded gravelly soils of northern Margaret River. The 2021 year had a cooler growing season which pushed out our picking dates around 3 weeks later than normal.
Winemaking
Each parcel of fruit was gently crushed into small open fermenters with traditional heading down boards where fermentation was carried out under controlled temperature conditions. Around 5% whole bunches were added to the fermenter before filling. Extraction was achieved by daily draining of wine away from skins and returning back over the top. The wine was pressed to tank after 7 to 12 days on skins where 50% was sent to new and older french barriques to complete the primary and malo-lactic ferment.
Storage / Bottling
Maturation in tank and barrel lasted 15 months before the wine was carefully blended and bottled. Sealed under screw cap to retain freshness in a burgundy bottle.
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