VINTAGE:

2019 Vintage saw below-average rainfall over spring and virtually no rain during summer leading to a heavy reliance on irrigation. This together with a severe hail storm in November, the hottest day in South Australia since 2009 and regular maximum temperatures over 36 degree Celsius in February made for some challenges. However, our close proximity to the St Vincent Gulf did help moderate some extreme weather events. All in all we saw smaller tonnages with more intense flavour in the fruit. Another consistent year for Pinot Gris and Grenache, with early signs the Shiraz will carry great density of fruit flavours moving forward.

 

VINIFICATION:

The grapes were hand-picked and selectively harvested at the optimum flavour and sugar equilibrium. After light destemming, we fermented the must in small batch open ferments. After 10 –14 days of a hand plunging and pump overs we gently pressed our hand-picked parcel into new and mature French oak barriques for maturation of six months. The second parcel was pressed to a stainless steel tank and kept fresh for six months prior to blending and bottling.

 

ALCOHOL: 13.5%

PH: 3.56

TA: 6.03g/L

TOTAL SO2: 53ppm

WINEMAKER: Richard Freebairn

 

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