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We identified one vineyard with free draining soils on Ohiti Road that grows fruit with good depth of flavour to produce this wine. The canopy was trained using vertical shoot positioning with cane pruning. Extensive thinning (green harvest) prior to veraison and more thinning post veraison ensured crop loads were around five tonnes per hectare. This was to guarantee the crop ripened fully with good flavour intensity and ripe tannins. There was extensive use of leaf plucking around bunch zone.
The fruit was fermented with great care during the seven day fermentation, with daily pump-over and an eye on temperature - peaking at 30 °C. After fermentation, we used the traditional technique of maceration with no pumpovers for 14 days. Once the finished wine was pressed off the skins, we allowed the natural malo-lactic fermentation to soften acids and enhance mouth-feel. We selected two to four year old French oak barriques for maturation for 12 months to retain primary fruit and deliver a soft, generous palate.