DRINKING WINDOW: Now - 5-10 years
PRE-VINTAGE
RAILFALL: Wet winter | Very dry spring and early summer
TEMPERATURE: Cool early summer conditions
UPSHOT: Early budburst and flowering | No disease pressure | Earlier expected harvest dates
VINTAGE
RAINFALL: Mid-February rain event | Dry otherwise
TEMPERATURE: Warm days and cool nights
UPSHOT: Fast late ripening conditions | Extended flavour development | High natural acid | Rich flavours and vibrant fruit
BLOCK: B Block
VINEYARD: Deep red clay loam | Eastern bank of Greenock Creek | Low topographical position | Shaded Morning | North-south oriented rows
UPSHOT: Ripe yet elegant fruit | Soft tannins | Lifted aromatics
HARVESTED: February 10th 2015
FERMENTATION: De-stemmed | Combined with wet Viognier skins | 1/3 fermented off skins in oak | 2/3 chilled with 1-2 pump-overs per day | Basket pressed
OAK: French – 35% new, 65% old | Natural malolactic fermentation | 16 months maturation
TECH ANALYSIS: Alcohol – 14.5% | pH – 3.66 | Acid – 6.4g/L | RS – <1.0g/L
Vivid, yet refined red fruits with an earthy hint of natural beetroot. The wine reveals glimpses of French vanilla from the oak and a sleek, well-defined tannin structure. Now at its peak, it offers generous flavour and texture with just enough freshness to carry through the finish.
