Mixed Case

Grapes were hand-picked in the early morning at Cavalli in two separate pickings. Grapes were whole bunch pressed and settled overnight to achieve good clarity of juice. Two separate ferments took place using two yeast strains selected to enhance fruity aromas and retain varietal expression. The batches retained good natural acidity and no addition of acid was necessary.

Winter 2021 brought sufficient cold and rainfall to ensure even, healthy budbreak in spring, just slightly later than usual. The good health and reserve status of the vines lead to vigorous growth and much effort was made by the vineyard team to maintain balanced canopies with sufficient light penetration and air movement. January saw four very hot weekends in succession that sped up veraison, but the remainder of the ripening season was relatively slow and cool, leading to good colour and flavour development but low acids and high pHs. This cool weather and sporadic rainfall heightened the risk of fungal diseases so the labour was kept exceptionally busy maintaining our spray program, opening up bunch zones for air flow and removing any diseased bunches by hand. The red cultivars were allowed extra hang time though March, giving them fantastic colour and phenolic development, despite weathering a 17mm downpour in early March. We were lucky to bring our last Cabernet Sauvignon in just before the rain of early April. Yields were 20% up on 2021, but 16% down on the blockbuster 2020 crop. All in all, the 2022 vintage shows excellent flavours and structure, but the biggest challenges were certainly disease and pH management. The vineyard and cellar teams did navigated these obstacles well and I expect that they will be very proud of the products of their fantastic work this vintage.

No malolactic fermentation or barrel aging took place. Wine was bottled shortly after vintage to maintain the fresh and fruit-driven style.

Grapes were hand-picked and sorted in the early morning at Cavalli. After crusing, approximately 7% of juice volume was bled to increase skin concentration. 60% of the batch was fermented in stainless steel with 3-4 pumpovers daily. The remainder was fermented in small open-top vessels with 10% wholecluster and manual punchdowns 3-5 times daily. After pressing, the wine completed malolactic fermentation in tank.

100% Chenin blanc. Grapes are picked at optimal ripeness with generous acidity. The Chenin blanc is crushed and destemmed followed by fermentation in French oak barrels with a combination of new, 2nd fill and 3rd fill 225L barrels.

The wine is kept on its fermentation lees with the occasional batonnage for 10 months until bottling.