Green fig and guava are prominent on the nose. The palate are supported by great minerality and great length.
In The Vineyard
Vines planted: 1993—2002
Soil: Hutton/Oak leaf
Yield: 10 t/ha
Trellising: 5 wire extended moveable perold
About The Harvest
After three years of lower than normal rainfall we were concerned that it would have a negative impact on the vines regarding production and overall ability for vines to ripen the grapes. In years like this you realize how adaptable vines are in tough conditions. We were down on production but the quality of the wine is amazing.
In The Cellar
The challenge in the cellar was to capture the full potential of each batch of grapes. After sorting, destemming and crushing, 50% of the grapes had skin contact for 6 to 12 hours. Only the free-run juice were used for this wine. The wine was fermented in stainless steal tanks and left on the lees for 2 months.