Growing Season: 2011 was a difficult year for reds from our region. We experienced bud burst on the 26th of September which was followed by a moderate cane growth for the six weeks up to flowering. Conditions for flowering were excellent and fruit set was extremely even. Verasion occurred in the third week of January and the ripening period was warm and dry. Late seasonal rain tested the mantle of all involved and Harvest occurred on March 17th.

Winemaking: The grapes were crushed and de-stemmed prior to being transferred to a small stainless open fermentor. The must was inoculated with M2 yeast and fermentation took place between 24 and 26 degrees Celsius. The cap was plunged by hand at least three times a day. The wine was then pressed off skins at three baume. A portion of the wine (15%) was transferred to two year old French oak for maturation.

Analysis
pH: 3.35
Ta: 5.1
Res Sugar: 3 g/L