2021 Heritage Block

All lots of fruit were harvested separately, bunch sorted, destemmed and gravity transferred to 1T fermenters. Approximately 50% of the berries were left whole and uncrushed. After a 48-hour cold-soak, the must was warmed and inoculated with selected yeast culture. The cap was punched down by hand 3 times daily and at the ideal tannin extraction, the must was drained of free run juice and the skins were lightly pressed. The wine continued its alcoholic fermentation in a combination of 1st-4th fill French oak (31% new), through to dryness and then proceeded through malolactic conversion. It was left to mature undisturbed for 15 months before being blended, filtered and bottled.