Merlot

Handpicking into 20 kg lug boxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 30°C with the cap of skins punched down manually 1-2 times a day for 10 days. Wine drained directly to barrels together with single pressing from traditional basket press.

A very good, cold wet winter ensured the soil moisture supply was filled and we had even bud burst. We had cool, wet weather at the beginning of the growing season resulting in a slow start and moderate, healthy growth. High rainfall in November and January meant there was no need for any irrigation. Fungal disease pressure was high in November / December, but well-timed contact sprays kept the vines healthy. Bunch and berry size was a little larger than usual due to the higher rain and less wind than usual. This resulted in a little less concentrated, more delicate, refreshing style. Moderate temperatures and no rain over harvest meant the development of attractive fresh fruity characters.

Malolactic fermentation in the barrel. 30% new French oak. Time in barrel 19 months, which included several rackings to gradually clarify the wine and assist maturation. The wine was bottled unfiltered and labelled by hand on the property.