The 2017 vintage was very mild with warm days and cool nights and generous spring rainfall. The combination of these conditions allowed this vintage to develop into one of the greatest vintages of the past decade, delivering wines of intense fruit depth and beautiful natural acidity.
The fruit for this wine was picked in the cool of the night and transported directly to the winery to be crushed, de-stemmed and immediately clarified. Fermentation followed with the addition of selected yeast strains. This process was carried out at cool temperatures and lasted 2 weeks. Post fermentation the wine was racked of the ferment lees and remained on light lees until blended and bottled.
The fruit for this wine was picked in the cool of the night and transported directly to the winery to be crushed, de-stemmed and immediately clarified. Fermentation followed with the addition of selected yeast strains. This process was carried out at cool temperatures and lasted 2 weeks. Post fermentation the wine was racked of the ferment lees and remained on light lees until blended and bottled.
