A combination of small (8 tonne) and medium size (25 tonne) static fermenters have been used, with a fermentation cycle of between 8-12 days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. The majority of parcels were then run to barrel, with some select parcels remaining ‘on skins’ post fermentation for 1-2 weeks. The result is a wine with excellent depth of colour, richness and complexity.
Fashioned for elegance and restraint rather than brute power this wine has a supple, silken texture and fine grained, earthy tannins.